Mix 1 tablespoon of sugar, salt and eggs. Gradually stir in milk and mineral water. Let dough rest for about 15 minutes
Caramelise 2 tablespoons of sugar in a frying pan. Add almonds and butter and roast in the caramel. Spread the almonds on a piece of baking paper and put in a cool place
Peel the orange and grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Marinate with orange liqueur and icing sugar
Brush a pan with a little oil. Pour in 1/8 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake from both sides until golden brown. Bake another 7 crêpes from the remaining dough. Arrange the crêpes with citrus salad on plates. Sprinkle with almonds. Cream tastes good with them