Prep. time: 30 minutes
Resting time for the batter: 2 hours
Cooking time: 30 minutes

Making the batter

1. Place the flour, 3 egg yolks, 1 egg white, the salt, melted butter, crème fraîche, Cointreau and two-thirds of the milk into a bowl; whisk until very smooth and let rest for two hours.
2. Add the rest of the milk and the two remaining egg whites, beaten, just before cooking the crêpes to achieve the desired consistency.

Making the filling

1. Meanwhile, crumble 12 of the macaroons.
2. Moisten with the Cointreau; mix into the orange marmalade.

Cooking and finishing

1. Heat 20 g of butter in a skillet; cook the remaining 12 macaroons, finely crumbled, until lightly coloured; add to the crêpe batter;
2. in another pan, melt the 20 g of butter; pour in a spoonful of batter, just enough to make a crêpe thick enough to be sautéed. Keep warm in the oven, covered with a piece of aluminum foil;
3. spread each crêpe with the filling; roll up and place on a serving platter;
4. sprinkle with icing sugar and serve immediately.