Prepare the most famous French crepes with oranges. They are sweet, aromatic, and refreshing – exquisite!
Ingredients:
For the Crêpes:
- 1 egg
- 1 packet of vanilla sugar
- 250 ml milk
- 20 g grated orange zest
- 1 pinch of salt
- 50 ml orange liqueur
- 120 g all-purpose flour
For the Orange Sauce with Orange Segments:
- 3 oranges
- 40 g brown sugar
- 50 g butter
Instructions:
Step 1: Prepare the Crepes Batter Using a mixer or whisk, combine the milk, egg, vanilla sugar, grated orange zest, and a pinch of salt. Gradually add the flour while continuously mixing. The batter should be smooth and lump-free. Let the batter rest for about 30 minutes, then cook thin crêpes on a hot pan. Lightly grease the pan with oil using a kitchen brush before cooking. You should get 5-6 crêpes from this amount of batter, depending on the size of your pan. Once slightly cooled, fold the crêpes into quarters, forming a triangle shape.
Step 2: Prepare the Orange Sauce with Orange Segments Scald two oranges and grate their zest. Peel the oranges and segment them, removing the membranes. Squeeze the juice from the remaining orange.
In a hot pan, caramelize the sugar with butter – dissolve the sugar in a dry pan, and once melted, add the butter and mix until fully combined. Reserve about 10 g of butter for frying the orange segments later. Place the folded crêpes into the caramelized sugar and butter, gently frying them on both sides. Pour the orange juice and add the grated zest to the pan with the crêpes. Cook on medium heat for 3-4 minutes until some of the juice evaporates and the sauce thickens slightly.
Step 3: Flambeing The final step is to add the liqueur and flambé (ignite) the alcohol. Increase the heat, pour the liqueur into the pan, and carefully ignite the vaporizing alcohol. Be very cautious while doing this! Once the alcohol burns off, transfer the crêpes to a plate, leaving the sauce in the pan. Add the orange segments and the remaining butter to the pan, cooking briefly until the butter melts and combines with the sauce.
How to Serve Decorate the crêpes with the hot orange segments and drizzle with the hot sauce.
