Prepare the most famous French crepes with oranges. They are sweet, aromatic, and refreshing – exquisite!
Ingredients
Crepe batter
- Egg – 1 piece
- Vanilla sugar – 1 packet
- Milk – 250 ml
- Orange zest, grated – 20 g
- Salt – 1 pinch
- Orange liqueur – 50 ml
- All-purpose flour – 120 g
Orange sauce with orange fillets
- Oranges – 3 pieces
- Cane sugar – 40 g
- Butter – 50 g
Preparation
Crepe Batter Using a mixer or a whisk, make the batter: mix milk with egg, vanilla sugar, orange zest, and a pinch of salt, gradually add flour while stirring continuously. The batter should have a smooth consistency. Let the batter rest for about 30 minutes, then fry thin pancakes on a heated pan. Before frying, lightly coat the pan with oil, for example, using a kitchen brush.
From the given amount of batter, you will get 5-6 pancakes, depending on the size of the pan. Fold the slightly cooled pancakes into quarters, like a “handkerchief.”
Orange Sauce with Orange Fillets Scald two oranges and grate their zest. After grating the zest and peeling, segment the oranges (remove the segments, without membranes). Squeeze the juice from the remaining orange.
In a heated pan, caramelize sugar with butter – melt the sugar in a dry pan, then add butter and mix until melted. Set aside about 10 g of butter for frying the orange fillets. On the pan with caramel, place the folded pancakes and gently fry them on both sides in the caramelized sugar with butter. Once the pancakes are slightly fried, pour the orange juice into the pan and add the grated zest from the oranges.
Cook everything for 3-4 minutes over medium heat until some of the juice evaporates. The sauce should slightly thicken and acquire a sauce-like consistency.
The final step is to add the liqueur and flambe, meaning to ignite the alcohol. Increase the flame or the stove’s power, pour the liqueur into the pan, and when it starts to evaporate strongly – ignite the liquid in the pan, being very careful!!!
Once the alcohol burns off, transfer the pancakes to a plate, leaving the sauce in the pan. Add the orange fillets and the remaining butter to the sauce in the pan, fry for a while until the butter melts and combines with the sauce.
Serving Decorate the crepes with hot orange fillets and drizzle with the hot sauce.
