For the batter:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 cup of all-purpose flour, sifted
1 1/2 cups of milk
1/2 teaspoon of 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 zest
2 tablespoons of confectioner's sugar
1/4 cup of brandy or orange liqueur
For the batter:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of brandy
1 cup of all-purpose flour, sifted
1 1/2 cups of milk
1/2 teaspoon of 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 zest
2 tablespoons of confectioner's sugar
1/4 cup of brandy or orange liqueur
For the batter: combine all ingredients in a blender and blend for 5 seconds, or until well mixed
Refrigerate for 15 minutes
Heat a non-stick skillet and brush with melted butter
Pour about 4 tablespoons of the batter into the skillet, spread evenly, and cook for 1 minute on each side
Flip and repeat until all the batter is used
For the filling: mix together softened butter, confectioner's sugar, and orange juice
Spread this mixture over the crepes and fold each one in half twice
Place the filled crepes on a serving platter
Heat the sauce ingredients in a pan, using only half of the brandy
Pour the sauce over the crepes
Heat the remaining brandy in a separate pan and flambé, then pour over the crepes
Serve immediately
Serves 6 people.
