For the batter
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of all-purpose flour, sifted
1/2 cup of grated salt
For the filling
1/2 cup of softened butter
1 cup of confectioner's sugar
3 tablespoons of orange juice
For the sauce
juice from 2 oranges
a thin strip of orange peel
2 tablespoons of confectioner's sugar
1/4 cup of brandy or orange liqueur
For the batter
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 1/2 cups of all-purpose flour, sifted
1/2 cup of grated salt
For the filling
1/2 cup of softened butter
1 cup of confectioner's sugar
3 tablespoons of orange juice
For the sauce
juice from 2 oranges
a thin strip of orange peel
2 tablespoons of confectioner's sugar
1/4 cup of brandy or orange liqueur
To make the batter, combine all ingredients indicated in a blender
Blend for 5 seconds or until well mixed
Refrigerate for 15 minutes
Heat a non-stick skillet and brush with melted butter
Add approximately 4 tablespoons of batter to the skillet
Flick the spatula to spread the batter evenly
Cook for 1 minute, or until lightly browned on one side, flip and cook the other side
Remove from skillet and place on a clean cloth
Repeat the process until all batter is used
To make the filling, mix well the butter, confectioner's sugar, and orange juice
Spread this mixture over the crepes and fold each one twice
Place the crepes on a serving dish
Heat the sauce ingredients, using only half of the brandy
Pour over the crepes
Heat the remaining brandy in a silver spoon and ignite with a match
Pour flame over the crepes
Serve immediately
Serves 6.
