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
- Wheat flour – 120 g
Orange Sauce with Orange Segments
- Oranges – 3 pieces
- Brown sugar – 40 g
- Butter – 50 g
Preparation
Crêpe Batter Using a mixer or whisk, prepare 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. Set the batter aside for about 30 minutes, then fry thin crêpes on a hot pan. Before frying, lightly grease the pan with oil, for example, using a kitchen brush. From the given amount of batter, you will get 5-6 crêpes, depending on the size of the pan. Fold the slightly cooled crêpes into quarters, forming a 'handkerchief.’
Orange Sauce with Orange Segments Blanch two oranges and grate the zest from them. After grating the zest and peeling the oranges, segment them (cut out the segments without membranes). Squeeze the juice from the remaining orange.
In a hot pan, caramelize sugar with butter – melt the sugar in a dry pan, and when it melts, add the butter and stir until melted. Set aside about 10 g of butter for frying the orange segments. Place the folded crêpes into quarters in the caramelized sugar and butter mixture, and gently fry them on both sides. Once the crêpes are lightly fried, pour the orange juice into the pan and add the grated orange zest. Cook for 3-4 minutes over medium heat, until some of the juice evaporates. The sauce should slightly thicken and become saucy.
The final step is adding the liqueur and flambéing, which means igniting the alcohol. Increase the flame or heat of the stove, 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 crêpes to a plate, leaving the sauce in the pan. Add the orange segments 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 segments and drizzle with the hot sauce.
