In a skillet, melt a pat of butter with the juice and zest of a clementine.

When the skillet is hot, place 2 folded crêpes in the pan (you can do this in two batches if you prefer; in that case, use only half a clementine).

Sprinkle with sugar and let the crêpes soak up the mixture.

Pour in the Cointreau and carefully ignite to flambé. When the flame goes out, it's ready to serve!