Prepare all the ingredients.

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 crêpe.

Fold the crêpe 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.