pureed physalis, a pinch of salt, sugar and vanilla sugar, cook a crêpe batter and bake in butter until thin.
Caramelize butter with enough sugar, extinguish with one part juice of a lemon and four parts orange juice, cook, add the battered crêpes, pour Cointreau and flambé.
Arrange everything on a flat plate and garnish with the orange fillets, some physalis, some peanuts, powdered sugar and mint leaves.
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