2 cups of milk
4 eggs
1 tablespoon melted butter
1/2 teaspoon ground nutmeg
1 tablespoon active dry yeast
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup pecans, chopped
6 tablespoons granulated sugar
1 cup orange juice
2 tablespoons lemon juice
1/4 cup orange liqueur
2 cups of milk
4 eggs
1 tablespoon melted butter
1/2 teaspoon ground nutmeg
1 tablespoon active dry yeast
1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup pecans, chopped
6 tablespoons granulated sugar
1 cup orange juice
2 tablespoons lemon juice
1/4 cup orange liqueur
Place 1 cup of milk, 1 egg, butter, nutmeg, yeast, and flour in a blender
Blend well to obtain a homogeneous mixture
Heat a non-stick skillet, 18 cm in diameter, greased with butter
Prepare each crêpe with 2 tablespoons of batter
Fry both sides. Reserve
Prepare the filling: dissolve cornstarch in remaining milk
Add 3 egg yolks and mix
Cook over low heat until thickened
Remove from heat and let cool slightly
Add pecans and mix
Beat 3 egg whites until stiff and add slowly, 4 tablespoons of sugar
Beat well
Combine with cornstarch mixture and mix delicately
Spread 2 tablespoons of filling on each crêpe
Fold in half and then again, forming a fan shape
Place in a buttered refrigerator dish
Drizzle with orange and lemon juices
Sprinkle with remaining sugar
Bake in a preheated oven at 200°C for about 20 minutes
Remove from the oven
Moisten the liqueur and flambé the crêpes
Serve 12 portions
