Recipe: Soufflé Crêpes with Orange Sabayon

Heat water in a saucepan.
In the second, put the egg yolks with the sugar.
Reserve the whites.
Work the yolks with a whisk for 1 minute, incorporate the flour, then the orange juice.
Place in a double boiler, let cook for 2 minutes while constantly stirring the mixture.
Off the heat mix the cointreau, grand-marnier. Reserve.
Whip the whites until stiff peaks form.
Incorporate into the previous mixture. Turn on the oven to 390°F (200°C).
Fill each crêpe with 2 tablespoons of the sabayon mixture deposited on one half. Fold the other half over it.
Arrange the crêpes in a baking dish, let cook for 4 minutes.
Dust with icing sugar, cook for another 4 minutes. Enjoy immediately.