Mixture:
200 g of butter
1 tablespoon of sugar
2 cups of wheat flour
1 cup of milk
1 cup of water
4 eggs
2 egg yolks
1 tablespoon of orange zest.
Sauce:
2 tablespoons of sugar
1 1/2 tablespoons of butter
1/2 cup of orange juice
1 tablespoon of lemon juice
1/2 cup of orange liqueur or brandy
Orange peels to taste
Tangerine rinds to taste
Mixture:
200 g of butter
1 tablespoon of sugar
2 cups of wheat flour
1 cup of milk
1 cup of water
4 eggs
2 egg yolks
1 tablespoon of orange zest.
Sauce:
2 tablespoons of sugar
1 1/2 tablespoons of butter
1/2 cup of orange juice
1 tablespoon of lemon juice
1/2 cup of orange liqueur or brandy
Orange peels to taste
Tangerine rinds to taste
Mixture:
Melt the butter and transfer it to a blender
Add the remaining ingredients, except for the orange zest, and blend well
Add the zest, mix, and let it rest for two hours in the refrigerator
Fry a medium-sized shell in a greased pan, flip it over to cover the bottom and let it brown on both sides
Repeat the operation until all the batter is used up
Fold the crepes into a fan shape and reserve
Sauce:
Melt the sugar and add the butter, orange juice, and lemon juice
Let it simmer
Add the liqueur and let it boil for three minutes
Distribute the crepes in a refrigerator, arrange the peels and rinds, and drizzle with the sauce.
