Crepes Suzette

Whisk the egg with 25 g of powdered sugar, pour in 1/3 of the milk along with 25 g of melted butter and the orange zest, then gradually add the flour, alternating with the remaining milk.

Cook thin crepes in a skillet.

Wash the oranges and lemons. Finely grate the orange zest and the lemon zest. Squeeze the juice from the fruits.

Combine the zests, juices, and 75 g of powdered sugar. Pour the mixture into a cold skillet, bring to medium heat until it turns a caramel color, then dice 100 g of butter and stir it in. Simmer for another 3 minutes.

Arrange the crepes in triangles in the skillet and pour half of the sauce over them.