Crêpes Suzette

Crepes

1. Mix the buckwheat flour with the wheat flour and a pinch of salt, add the 2 eggs and stir until smooth and add enough water to make a nice, thin batter. Let this dough rest for at least 30 minutes.
2. Heat a pan over medium heat, add a few drops of oil and wipe with paper towels, no more oil should be seen. Now remove the pan from the heat and add a ladle of crepe batter, move the pan so that the whole bottom of the pan is covered with batter. Put the pan on the stove.
3. When the teog is thick, turn the crepe over and bake on the other side as well. The batter is enough for 4 crepes. Let the crepes cool down a bit and then fold them into a quarter.

Remaining preparation

1. Finely rub the peel of two oranges. And peel two oranges with a knife so that no white skin can be seen and then cut out the fillets with a sharp knife. Catch the juice and set the fillets aside. Squeeze the rest of the oranges, we need about 100 ml of juice.
2. In a pan, melt the butter with the sugar to a light-colored caramel, then deglaze with the orange juice and simmer until the caramel has completely dissolved. Now put the folded crêpes in the pan and heat them up.
3. Pour the Cointreau onto the crêpes and flambé. When the flame is out again, carefully fold in the orange fillets and the orange peel and then arrange on a plate.