Preparation

1. Prepare the crepes: In a large bowl whisk together the eggs and sugar. In a separate bowl, sift and mix together the cocoa powder, flour and salt. The dry ingredients are whisked into the egg and sugar mixture until a smooth batter is obtained. Whisk in the milk as well. Cover and refrigerate for at least half an hour.

2. Heat a small Teflon pan and place one tablespoon of the butter in it. When the butter is foamy and melted, pour one ladle of the batter over it, and move the pan until a thin, uniform layer of batter forms that covers the entire surface of the pan. Pour the excess batter back into the bowl. When the bottom of the crepe begins to brown, turn it carefully and fry for a few more seconds. Repeat the process until the batter is finished. Transfer the prepared crepes to a plate and cover each separately with wax paper. It is worth using crepes immediately, but they can be kept well covered in the refrigerator for up to 1 day.

3. Prepare the filling: In a medium bowl beat all the ingredients into a smooth mixture.

4. Assemble the crepes: On a work surface, place one crepe, on its brown side upwards. Place one teaspoon of the filling in the center of the crepe, fold one side of the crepe to cover the filling, and after the remaining two sides to form a triangle. Repeat with the rest of the crepes.

Prepare the sauce: in a large pan bring the orange juice to a boil, reducing the flame Boil gently and reduce by 1/3. Leave it on the small flame.

1. In a pan with the hot orange sauce, arrange the folded crepes, and with the help of a spoon drizzle on them from the juice until they are warm — about 2 minutes.

2. Transfer the prepared crepes to a serving plate and sprinkle powdered sugar on them.

3. To serve: In a small saucepan on a small flame, heat the vodka and brandy, taking care not to boil the alcohol. Using a long match, burn the alcohol, very carefully, and pour it immediately over the crepes. After the fire is extinguished, sprinkle the remaining orange zest on the crepes and sprinkle with pistachios.