Orange Crepe

Name: Orange Crepe
Yield: 21
Ingredients: To make the batter; 1 1/4 cups all-purpose flour; 1 pinch of salt; 2 eggs; 2 tablespoons sugar; 1 tablespoon yeast; 1 1/4 cups milk; 2 tablespoons butter, melted; To make the sauce; 6 tablespoons sugar; 2 tablespoons butter; 1/4 cup orange liqueur (Grand Marnier or Cointreau); 1 cup freshly squeezed orange juice

1
To make the batter
2
1 1/4 cups all-purpose flour
3
1 pinch of salt
4
2 eggs
5
2 tablespoons sugar
6
1 tablespoon yeast
7
1 1/4 cups milk
8
2 tablespoons butter, melted
9
To make the sauce
10
6 tablespoons sugar
11
2 tablespoons butter
12
1/4 cup orange liqueur (Grand Marnier or Cointreau)
13
1 cup freshly squeezed orange juice

Ingredients

1
To make the batter
2
1 1/4 cups all-purpose flour
3
1 pinch of salt
4
2 eggs
5
2 tablespoons sugar
6
1 tablespoon yeast
7
1 1/4 cups milk
8
2 tablespoons butter, melted
9
To make the sauce
10
6 tablespoons sugar
11
2 tablespoons butter
12
1/4 cup orange liqueur (Grand Marnier or Cointreau)
13
1 cup freshly squeezed orange juice

Directions

1
In a bowl, whisk together the flour, salt, eggs, sugar, and yeast
2
Gradually add the milk, whisking well
3
Add the melted butter and whisk again
4
Set the batter aside to rest for 15 minutes
5
In a non-stick skillet, brush with oil, place 2 tablespoons of batter, and cook crepes until golden brown on both sides
6
Reserve them
7
Make the sauce: in a 15 cm skillet, melt the butter and sugar together, stirring until caramel-colored
8
Add the orange liqueur, whisking slowly
9
Add the freshly squeezed orange juice and let simmer until the mixture thickens
10
Dish out 2 crepes per serving, fold them into quarters, and serve warm
11
Makes 21 units
12
101 calories per unit