Milk: 2 whole eggs, 2 yolks, 2 tablespoons of softened butter, 1 tablespoon of brandy, 1 and 3/4 cups of milk, 1 cup of all-purpose flour, sifted, 1/2 teaspoon of salt, Filling: 1/2 cup of softened butter, cut into small pieces, 3 tablespoons of orange juice, 1 cup of confectioner's sugar, sifted, Sauce: juice from 2 oranges, thin strip of orange zest, 2 tablespoons of confectioner's sugar, 1/4 cup of brandy or orange liqueur
Milk: 2 whole eggs, 2 yolks, 2 tablespoons of softened butter, 1 tablespoon of brandy, 1 and 3/4 cups of milk, 1 cup of all-purpose flour, sifted, 1/2 teaspoon of salt, Filling: 1/2 cup of softened butter, cut into small pieces, 3 tablespoons of orange juice, 1 cup of confectioner's sugar, sifted, Sauce: juice from 2 oranges, thin strip of orange zest, 2 tablespoons of confectioner's sugar, 1/4 cup of brandy or orange liqueur
Place all the ingredients for the batter in a blender
Blend until smooth and well mixed, about 5 seconds
Chill in the refrigerator for 15 minutes
Heat a small skillet over medium heat
Pour in about 2 tablespoons of the batter, tilting the skillet to spread it evenly
Cook for 1 minute, or until lightly browned, flip and cook the other side
Remove from the skillet and place on a cloth
Repeat the process until all the batter is used
Mix well the butter, confectioner's sugar, and orange juice
Spread this mixture over the crepes and fold them in half twice
To serve, heat in a beautiful skillet that can be taken to the table the orange juice, zest, confectioner's sugar, and half of the brandy
Douse the crepes in the sauce frequently
Heat the remaining brandy or orange liqueur in a silver spoon and ignite it
Pour the flaming liquid over the crepes 6 times
