Orange Liqueur Crepe

Name: Orange Liqueur Crepe
Yield: 12
Ingredients: For the batter; 2 eggs; 1 cup all-purpose flour (120 g); 4 tablespoons butter; 3/4 cup milk (180 ml); 1 teaspoon active dry yeast; For the sauce; 3 tablespoons butter; 1/2 cup sugar (90 g); 2 cups orange juice (480 ml); 1/4 cup orange zest, cut into thin strips (30 g); 1/3 cup orange liqueur (80 ml - for flambéing)

1
For the batter
2
2 eggs
3
1 cup all-purpose flour (120 g)
4
4 tablespoons butter
5
3/4 cup milk (180 ml)
6
1 teaspoon active dry yeast
7
For the sauce
8
3 tablespoons butter
9
1/2 cup sugar (90 g)
10
2 cups orange juice (480 ml)
11
1/4 cup orange zest, cut into thin strips (30 g)
12
1/3 cup orange liqueur (80 ml - for flambéing)

Ingredients

1
For the batter
2
2 eggs
3
1 cup all-purpose flour (120 g)
4
4 tablespoons butter
5
3/4 cup milk (180 ml)
6
1 teaspoon active dry yeast
7
For the sauce
8
3 tablespoons butter
9
1/2 cup sugar (90 g)
10
2 cups orange juice (480 ml)
11
1/4 cup orange zest, cut into thin strips (30 g)
12
1/3 cup orange liqueur (80 ml - for flambéing)

Directions

1
Prepare the batter: in a medium bowl, whisk together all ingredients with a wooden spoon. Reserve
2
Dust 2 tablespoons of batter onto a non-stick crepe pan, 16 cm in diameter
3
Place over medium heat and let cook for about 1 minute on the bottom side
4
Flop the crepe and cook for another minute on the other side
5
Transfer to a serving plate
6
Repeat with remaining batter. Reserve
7
Prepare the sauce: in a large skillet, melt butter and sugar over medium heat, whisking constantly
8
Cook until caramelized (about 5 minutes)
9
Add orange juice and zest, whisking continuously, and bring to a simmer (about 2 minutes)
10
Place a crepe on the skillet and spoon some of the sauce over it
11
Fold the crepe in half, then fold again to form a triangle
12
Do the same with remaining crepes
13
Turn off heat and flambé with orange liqueur
14
Transfer to a serving plate and serve
15
213 calories per serving