1. Prepare the Crepe Batter:
In a Flat Bottom Mixing Bowl, mix the eggs with the flour. Gradually add in the remaining liquid ingredients, stirring until well combined. Finish by grating the orange zest into the batter. Let rest.
2. Reduce 3.5oz of the orange juice. Beat the egg-yolk with the sugar and add the flour. Cook as a custard. Finish by adding the cold butter in pieces and Grand Marnier. Set aside.
3. Heat the Pan:
Make a blond caramel with the sugar. Add the butter. Deglaze with the orange juice. Reduce and keep warm.
4. Cook the Crepes:
Make the crepes by cooking on only one side. Cut out circles with a cookie cutter. In the middle of one of them, put the orange cream on the non-cooked side. Cover with another crepe so that the non-cooked sides of both crepes stick together. Weld them and put them on a buttered tray. Place in the hot oven until cooked. Put onto a plate and finish by adding the warm suzette sauce.
Note: this recipe can be made with clementine as well.