Orange Liquor Crepe

Name: Orange Liquor Crepe
Yield: 12
Ingredients: For the batter; 2 eggs; 1 cup of wheat flour (120 g); 4 tablespoons of butter; 3/4 cup of milk (180 ml); 1 tablespoon of active dry yeast; For the sauce; 3 tablespoons of butter; 1/2 cup of sugar (90 g); 2 cups of orange juice (480 ml); 1/4 cup of orange zest, finely chopped (30 g); 1/3 cup of orange liqueur (80 ml - for flambeing)

1
For the batter
2
2 eggs
3
1 cup of wheat flour (120 g)
4
4 tablespoons of butter
5
3/4 cup of milk (180 ml)
6
1 tablespoon of active dry yeast
7
For the sauce
8
3 tablespoons of butter
9
1/2 cup of sugar (90 g)
10
2 cups of orange juice (480 ml)
11
1/4 cup of orange zest, finely chopped (30 g)
12
1/3 cup of orange liqueur (80 ml - for flambeing)

Ingredients

1
For the batter
2
2 eggs
3
1 cup of wheat flour (120 g)
4
4 tablespoons of butter
5
3/4 cup of milk (180 ml)
6
1 tablespoon of active dry yeast
7
For the sauce
8
3 tablespoons of butter
9
1/2 cup of sugar (90 g)
10
2 cups of orange juice (480 ml)
11
1/4 cup of orange zest, finely chopped (30 g)
12
1/3 cup of orange liqueur (80 ml - for flambeing)

Directions

1
Prepare the batter: in a medium bowl, mix all the ingredients with a wooden spoon. Reserve
2
Spread 2 tablespoons of the batter onto a non-stick crepe pan, 16 cm in diameter
3
Cook over medium heat and let the bottom side brown
4
Flip the crepe and cook the other side (approximately 1 minute per side)
5
Transfer to a serving dish
6
Repeat the process with the remaining batter. Reserve
7
Prepare the sauce: in a large pan, melt the butter and sugar over medium heat, stirring constantly
8
Add the orange juice and zest, and stir until it comes to a boil (approximately 2 minutes)
9
Dip a crepe into the sauce and fold it in half
10
Fold again to form a triangle
11
Repeat with the remaining crepes
12
Remove from heat and flambeing with the orange liqueur
13
Transfer to a serving plate and serve
14
213 calories per serving