For the crepe
1 cup whole milk (240 ml)
1/2 cup all-purpose flour (60 g)
3 eggs
1/4 cup melted butter (50 g)
For the sauce
1/3 cup melted butter
3/4 cup sugar
1 cup orange juice
1/4 cup Grand Marnier or Cointreau liqueur
2 oranges, peeled and segmented
For the crepe
1 cup whole milk (240 ml)
1/2 cup all-purpose flour (60 g)
3 eggs
1/4 cup melted butter (50 g)
For the sauce
1/3 cup melted butter
3/4 cup sugar
1 cup orange juice
1/4 cup Grand Marnier or Cointreau liqueur
2 oranges, peeled and segmented
Make the crepes: combine all ingredients in a blender and blend until smooth
Heat a non-stick skillet with a 22 cm diameter and grease with butter
Pour 3 tablespoons of batter into the skillet and cook until bubbles form
Flip and cook the other side until golden brown
Repeat the process until the batter is finished
Reserve the crepes
Prepare the sauce: melt the butter and sugar, stirring constantly
Add orange juice in small increments and simmer for 5 minutes
Remove from heat and add liqueur and orange segments
Fold the crepes into triangles and arrange on a plate
Serve with the warm sauce and garnish with orange segments
413 calories per serving
