Crêpes Suzette with orange fillets

1.

Melt 2 tbsp butter. Mix the flour, eggs, milk, 2 tablespoons of sugar and melted butter into a smooth dough. Approx. Let it soak for 1 hour

2.

Heat the clarified butter in portions. Bake about 12 thin crepes from the batter. Keep warm

3.

Wash the orange with hot, pat dry. Rub the sugar cubes vigorously all around the bowl. Peel the orange with the white skin. Cut out the fillets with a sharp knife, collecting the juice. Squeeze out the separating membranes, collect the juice

4.

Melt 50 g sugar, sugar cubes and 2 tablespoons butter, brown lightly. Deglaze with 2 tablespoons of liqueur, lemon and orange juice. Stir until the sugar is dissolved

5.

Crêpes,Arrange the orange fillets and sauce. Drizzle 2 tablespoons of liqueur on top and ignite (flambé) if necessary. Decorate with mint