Crepe Suzette

For the test, sift the flour through a fine sieve. Whisk the eggs. Add half a tablespoon of sugar, salt, and pour in room temperature milk. If you want lighter pancakes, you can replace half of the milk with sparkling water.

Pour the obtained mixture into the flour, mix, and add half a tablespoon of melted butter in a thin stream. Then the dough should rest for a couple of hours at room temperature. Just before frying, dilute it with carbonated water (50-70 ml) to the most acceptable consistency.

Zest one orange. Squeeze juice from all. Cut the zest into thin strips.

Add one and a half tablespoons of liqueur to the dough (instead of 'Cointreau', you can use 'Grand Marnier' or 'Curacao') and three tablespoons of orange juice, mix well.

Fry pancakes in refined olive oil, trying to make them as thin as possible.

Pour the remaining orange juice into a deep pan, add the remaining butter and sugar, and a tablespoon of liqueur. Heat on very low heat, add the zest, and cook for a quarter of an hour, stirring constantly. Add the mandarin segments to the sauce. Shake the pan to heat the segments. Place them on a separate plate.

Dip the pancakes alternately in the sauce-filled pan, fold them into quarters, return to the pan, and heat.

Place two pancakes on warmed plates, garnished with mandarin slices. Add the remaining liqueur to the pan, mix, and drizzle this sauce over the pancakes and mandarin slices.