Prepare the crepe batter (appareil à crêpes):
Place the flour in a mixing bowl and make a well in the middle.
Pour the milk in steadily whilst mixing until you obtain a smooth batter.
Add the eggs, vanilla sugar and salt and mix firmly.
Stir in the melted warm butter and then perfume with the liqueur.
Pour through a sieve.
Heat the crepe pan before greasing it with oil.
Pour a thin layer of crepe batter into the greased pan, bake both sides golden brown until done.
Orange butter sauce:
Juice the oranges and cook the juice until reduced by half.
Beat the butter until soft; mix in the icing sugar, the liqueur and the reduced orange juice. Heat together to make a sauce.
Roll the crepes in the sauce and fold them in four. Arrange them on a plate, spoon some sauce over and garnish with the orange wedges.
- Cut a rinsed potato in two and place a fork into the rounded side. Dip the flat side into the oil and use to grease the crepe pan. The potato can also be used to remove any excess fat from the pan and…it also serves to clean the pan.
- The contemporary method consists of caramelising the butter and sugar, then putting out the caramel with the orange juice (or mandarin juice) and dipping the crepes in the sauce just before serving. Flambéing is not originally a classical method either.
- 250 g flour
- 1/2 litre of milk
- 4 eggs
- 10 g vanilla sugar
- 2 g salt
- 50 g butter
- 1/4 dl Curaçao (or any other orange liqueur)
- 1 dl groundnut oil
- 200 g butter
- 200 g icing sugar
- 6-8 oranges
- 1/2 dl Curaçao (or any other orange liqueur)