Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CREPE BATTER-----
125 g Flour (4.5 oz)
15 g Sugar (0.5 oz)
1 pn Salt
2 Eggs
3 dl Milk, boiled and cooled
-- (5/8 pint)
1 dl Double cream ( 3.5 fl oz)
1 tb Curagao
Clarified butter for the pan
-----SAUCE-----
6 Sugar lumps
2 Oranges
180 g Softened butter ( 6 oz)
180 g Sugar
3 tb Curagao
THE BATTER: Put the flour, sugar and salt in a bowl
and stir in the eggs, one at a time, with a wooden
spatula. Pour in one-third of the milk and mix until
smooth and homogenous. Stir in the cream, the rest of
the milk and the curagao, cover the bowl with a plate
and leave the batter to stand at room temperature for
at least 1 hour before cooking the crepes.
COOKING THE CREPES: Brush the pan with clarified
butter and heat it. Ladle in a little batter, tilt the
pan to spread it thinly over the base and cook the
crepe for about 1.5 minutes, then turn it over with a
palette knife and cook for about 1.5 minutes more,
until golden on both sides. Place the crepe on a plate
and make more crepes in the same way: you should end
up with 18 crepes ! THE SAUCE: Rub the sugar lumps
again the orange skin to absorb as much flavour as
possible. With a wire whisk, work together the
softened butter and sugar, then add the curagao and
sugar lumps. SERVING: Squeeze the orange juice into a
pan, set over high heat and reduce by half. Bring the
pan to the table, set it on a spirit stove - or a
fondue heater - and beat the butter mixture into the
orange juice, bringing the mixture to the boil. As
soon as the sauce bubbles, lift one crepe at a time
with a fork and spread it in the sauce, turn it over
and fold into quarters. Repeat with all the crepes. --
