Milk Cake Dough:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of confectioner's liquor
1 1/2 cups of milk
1 cup of all-purpose flour sifted
1/2 teaspoon of salt
Filling:
125g of softened butter
3 tablespoons of orange juice
1 cup of confectioner's sugar sifted
Sauce:
juice from 2 oranges
a piece of orange peel
2 tablespoons of confectioner's liquor
1/4 cup of Cointreau liqueur
Milk Cake Dough:
2 whole eggs
2 egg yolks
2 tablespoons of softened butter
1 tablespoon of confectioner's liquor
1 1/2 cups of milk
1 cup of all-purpose flour sifted
1/2 teaspoon of salt
Filling:
125g of softened butter
3 tablespoons of orange juice
1 cup of confectioner's sugar sifted
Sauce:
juice from 2 oranges
a piece of orange peel
2 tablespoons of confectioner's liquor
1/4 cup of Cointreau liqueur
Place all the dough ingredients in a blender and blend for 5 seconds, or until well mixed
Refrigerate for 30 minutes
Heat a non-stick skillet about 15 cm in diameter
Baste with melted butter
Add 2 tablespoons of dough and spread evenly
Let it cook for 1 minute, flip the crepe and let it cook on the other side
Place it on a clean cloth
Repeat the process until all the dough is used
To make the filling, blend softened butter with orange juice and confectioner's sugar
Spread the filling over the crepes and fold twice to form triangles
In a skillet that can be taken to the table, place the juice from 2 oranges, orange peel, and half of the liqueur
Place the folded crepes in this sauce and serve hot
Aqueça the remaining liqueur in a shell, ignite and pour flamboyantly over the crepes.
