Crêpes: whisk eggs, flour, milk and salt, then add the melted butter. Melt clarified butter in hot frying pan and finish baking small pancakes. Keep warm.
Orange sauce: crush the sugar cubes in a hot frying pan and caramelize with a little butter. Extinguish with orange juice and add the zest. Cook everything a little bit. Fillet the orange, toss the fillets and the folded crêpes in the frying pan. Add liqueur and cognac and flambé.
Serve. Serve separately with vanilla ice cream.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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