For the batter:
1 cup all-purpose flour (120 g)
1 1/4 cups milk (300 ml)
1 tablespoon sugar
1 pinch of salt
1 teaspoon active dry yeast
1 egg,
1 1/2 tablespoons unsalted butter (for greasing)
For the filling and sauce
1/3 cup unsalted butter (60 g)
3/4 cup granulated sugar (135 g)
1 cup freshly squeezed orange juice (240 ml)
1/4 cup Grand-Marnier or Cointreau liqueur (60 ml)
4 medium-sized oranges, peeled and segmented
For the batter:
1 cup all-purpose flour (120 g)
1 1/4 cups milk (300 ml)
1 tablespoon sugar
1 pinch of salt
1 teaspoon active dry yeast
1 egg,
1 1/2 tablespoons unsalted butter (for greasing)
For the filling and sauce
1/3 cup unsalted butter (60 g)
3/4 cup granulated sugar (135 g)
1 cup freshly squeezed orange juice (240 ml)
1/4 cup Grand-Marnier or Cointreau liqueur (60 ml)
4 medium-sized oranges, peeled and segmented
Prepare the batter: In a blender, beat all the ingredients together until smooth
Grease a 9-inch non-stick skillet with butter and heat it over high heat
Reduce the heat to medium-low and pour in 1/4 cup of the batter, tilting the skillet to evenly coat the bottom
Let the edges set, then flip the crepe and cook the other side
Repeat until all the batter is used up, greasing the skillet with butter each time
Prepare the filling and sauce: In a medium saucepan, melt the butter and sugar over high heat, stirring constantly until the mixture caramelizes (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, stir in the liqueur, and mix well
Place a small amount of orange segments on each crepe, followed by a spoonful of the sauce
Fold the crepe in half over the filling, then fold it again to form an envelope
Repeat with the remaining crepes and serve
322 calories per serving
