Melt 20 g butter. Mix eggs, flour, milk and melted butter to a smooth dough. Heat some butter (approx. 5 g) in a frying pan and fry 5 crêpes from the dough.
Whip the cream and sauce powder with the whisk of the hand mixer until creamy. Halve the orange. Squeeze the juice from the orange and lemon. Melt 1 tbsp. butter in a pan, pour lemon and orange juice into the butter. Place the crêpes one after the other in the pan with the juice butter, flambé each with 1 shot of cognac and raspberry brandy
Place the berries in a second pan, flambé with 1 shot of cognac and 1 shot of raspberry brandy. Fill crêpes with cream and berries. Arrange crêpes on plates with 1 scoop of vanilla ice cream each. Dust with icing sugar and decorate with lemon balm