For the crepe
1 cup of milk (240 ml)
1/2 cup of wheat flour (60 g)
3 eggs
1/4 cup of melted butter (50 g)
For the syrup
1/3 cup of melted butter
3/4 cup of sugar
1 cup of orange juice
1/4 cup of orange liqueur (Grand Marnier or Cointreau)
2 oranges, peeled and segmented
For the crepe
1 cup of milk (240 ml)
1/2 cup of wheat flour (60 g)
3 eggs
1/4 cup of melted butter (50 g)
For the syrup
1/3 cup of melted butter
3/4 cup of sugar
1 cup of orange juice
1/4 cup of orange liqueur (Grand Marnier or Cointreau)
2 oranges, peeled and segmented
Make the crepes: combine all ingredients in a blender and mix until smooth
Patty a 22 cm non-stick skillet with butter
Add 3 tablespoons of batter to the skillet and cook until bubbles form
Flip and cook the other side until golden brown
Repeat the process until the batter is gone
Reserve the crepes
Prepare the syrup: melt the butter and sugar, stirring constantly
Add the orange juice and let simmer for 5 minutes
Remove from heat and add the orange liqueur and segmented oranges
Drape the crepes into triangles and arrange on a plate
Baste with the syrup and garnish with orange segments
413 calories per serving
