2 cups of milk
4 eggs
1 tablespoon of melted butter
1/2 teaspoon of ground nutmeg
1 teaspoon of active dry yeast
1/2 cup of all-purpose flour
1/4 cup of cornstarch
1 cup of chopped pecans
6 tablespoons of sugar
1 cup of orange juice
2 tablespoons of lemon juice
1/4 cup of orange liqueur
2 cups of milk
4 eggs
1 tablespoon of melted butter
1/2 teaspoon of ground nutmeg
1 teaspoon of active dry yeast
1/2 cup of all-purpose flour
1/4 cup of cornstarch
1 cup of chopped pecans
6 tablespoons of sugar
1 cup of orange juice
2 tablespoons of lemon juice
1/4 cup of orange liqueur
Combine 1 cup of milk, 1 egg, butter, nutmeg, yeast, and flour in a blender
Blend until smooth
Heat a non-stick skillet over medium heat
Prepare each crepe with 2 tablespoons of batter
Fry both sides. Reserve
Prepare the filling: dissolve cornstarch in remaining milk
Add 3 egg yolks and mix
Hold at low heat and cook until thickened
Remove from heat and let cool slightly
Add chopped pecans and mix
Beat 3 egg whites until stiff peaks form and gradually add 4 tablespoons of sugar
Beat well
Combine with the cornstarch mixture and mix delicately
Spread 2 tablespoons of filling over each crepe
Doubly fold to form a triangle
Place in a buttered dish
Pour orange juice, lemon juice, and remaining sugar on top
Bake at 200°C for about 20 minutes
Remove from oven
Heat the liqueur and flambé the crepes.
