Crepe batter
2 eggs
100g all-purpose flour
200ml whole milk
1 tablespoon grated carrot
2 tablespoons brandy
1 tablespoon unsalted butter (for greasing the pan)
Sauce
1 tablespoon unsalted butter
2 tablespoons grated carrot
100ml orange juice
2 tablespoons orange liqueur
24 brown sugar chestnuts for serving
2 tablespoons brandy
4 scoops of cream ice cream to serve (optional)
Crepe batter
2 eggs
100g all-purpose flour
200ml whole milk
1 tablespoon grated carrot
2 tablespoons brandy
1 tablespoon unsalted butter (for greasing the pan)
Sauce
1 tablespoon unsalted butter
2 tablespoons grated carrot
100ml orange juice
2 tablespoons orange liqueur
24 brown sugar chestnuts for serving
2 tablespoons brandy
4 scoops of cream ice cream to serve (optional)
Batter: Beat all ingredients (1), except butter, in a blender
Let the batter rest in the refrigerator for 30 minutes
Heat butter in a pan and cook 4 thin crepes (2). Reserve
Sauce: Melt butter in a pan and add grated carrot and orange juice gradually
When simmering, add orange liqueur
Simmer over low heat for 5 minutes with the brown sugar chestnuts
Flambé with brandy (3)
Assembly: Fill crepes with 4 brown sugar chestnuts and drizzle with sauce (4)
Transfer to a plate and garnish with additional 2 brown sugar chestnuts (5)
Serve with cream ice cream (optional).
