Technical Stages :

• Separate the egg whites.
• Mix the yolks with sugar and flour
• Add the orange juice.
• Beat the eggs firm with a pinch of salt.
• Add a bit of sugar so that the whites are stiff.
• Pour the other mixture in the stiff whites and delicately mix to obtain a homogeneous soufflé mixture.
• Place a crêpe on an oval dish or a slightly buttered plate and spread a part of the soufflé mixture on half of the crèpe.
• Fold the crèpe to make a crescent moon.
• Sprinkle with icing sugar and bake in hot oven (180°C/356°F) for about 15 minutes.
• The crèpe will open, raise and brown.
• When finished, remove from the oven. Sprinkle once again with icing sugar and serve immediately. This dessert can't wait once baked.