- 120 g all-purpose flour
- 250 ml milk
- 80 g butter
- 2 eggs
- 7 g vanilla sugar
- 2 cl Grand Marnier
- 2 oranges
- 150 ml orange juice
- <55 g sugar
- butter for frying
Utensils: strainer, large bowl, whisk, small sauce pan, zester, knife, small bowl, small frying pan, cooking spoon, large frying pan, ladle
Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. <55 – 35 min.
Meanwhile, zest one orange and ﬁfilet both.
Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.
Next, stir in remaining butter until a velvety sauce is formed.
Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.
Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.
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