For the batter:
1 cup all-purpose flour (120g)
1 1/4 cups milk (300ml)
1 tablespoon sugar
1 pinch of salt
1 teaspoon yeast
1 egg,
1 1/2 tablespoons butter (for greasing)
For the filling and syrup:
1/3 cup unsalted butter (60g)
3/4 cup confectioner's sugar (135g)
1 cup orange juice (240ml)
1/4 cup Grand Marnier or Cointreau liqueur (60ml)
4 medium oranges, peeled and segmented
For the batter:
1 cup all-purpose flour (120g)
1 1/4 cups milk (300ml)
1 tablespoon sugar
1 pinch of salt
1 teaspoon yeast
1 egg,
1 1/2 tablespoons butter (for greasing)
For the filling and syrup:
1/3 cup unsalted butter (60g)
3/4 cup confectioner's sugar (135g)
1 cup orange juice (240ml)
1/4 cup Grand Marnier or Cointreau liqueur (60ml)
4 medium oranges, peeled and segmented
Prepare the batter: in a blender, beat all ingredients until smooth
Grease a 23.5cm diameter pan with butter and heat it over high flame
Lower the flame and pour 1/4 cup of batter into the pan, tilting to spread evenly
Let it brown around the edges, then flip the crepe and cook the other side
Reserve on a plate
Repeat the process until all crepes are done, always greasing the pan with butter
Prepare the filling and syrup: in a medium saucepan, melt the butter and sugar over high flame, stirring constantly, until caramelized (about 5 minutes)
Add the orange juice slowly and let it simmer for about 5 minutes or until the liquid has reduced slightly
Remove from heat, add the liqueur, and mix
Distribute some orange segments on each crepe, without the syrup, then fold the bottom half over the filling
Repeat with the top half
Fold in both sides to form an envelope
Invert the crepes onto a plate and drizzle with the syrup
Serve immediately
322 calories per serving
