For the batter
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of cognac
1 cup of all-purpose flour
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 cognac or orange liqueur
For the batter
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 tablespoon of cognac
1 cup of all-purpose flour
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 cognac or orange liqueur
Prepare the batter
Combine all ingredients in a blender
Blend for 5 seconds or until well mixed
Refrigerate for 15 minutes
Heat a non-stick skillet and grease with melted butter
Add about 4 tablespoons of batter to the skillet
Tilt the skillet to spread the batter
Cook for 1 minute, until lightly browned; flip and cook the other side
Remove from skillet and place on a clean cloth
Repeat the process until all the batter is used
Prepare the filling
Mix well the butter, confectioner's sugar, and orange juice
Spread this mixture over the crepes and fold each one in half
Place the crepes on a serving dish
Heat the sauce ingredients using only half of the cognac
Pour the sauce over the crepes
Flame the remaining cognac in a small cup and pour over the crepes
Serve immediately
Serves 6 people.
