2 1/2 cups whole milk
1 cup all-purpose flour
3 eggs
1 teaspoon salt
For frying, 1 tablespoon unsalted butter at room temperature
For the sauce, juice of 6 oranges
2 1/2 tablespoons grated orange zest
2 tablespoons melted butter
1 1/2 tablespoons orange liqueur
1 star anise
Peel of 1 orange (without white part) in thin strips
1 1/2 tablespoons brandy
2 1/2 cups whole milk
1 cup all-purpose flour
3 eggs
1 teaspoon salt
For frying, 1 tablespoon unsalted butter at room temperature
For the sauce, juice of 6 oranges
2 1/2 tablespoons grated orange zest
2 tablespoons melted butter
1 1/2 tablespoons orange liqueur
1 star anise
Peel of 1 orange (without white part) in thin strips
1 1/2 tablespoons brandy
Step 1
Beat eggs and half the flour
Add remaining ingredients gradually, beating with a whisk
Let rest for 30 minutes
Fry crepes in butter. Reserve
Step 2
Heat orange juice, grated zest, butter, liqueur, and anise for 15 minutes
Add orange peels
In a saucepan, add brandy and flambé
Add to the sauce
Step 3
Add crepes one by one and bathe in the sauce
Serve with a little sauce on the plate and a folded crepe (in half).
