Delicious crepes perked up with a sauce made from butter, orange and Grand Marnier. The ultimate sweet treat...
- x 2
- 100 g
- 25 cl
Dairy productsPDO Poitou-Charente Butter50 g •See the article
Sauces & condimentsTahitian Vanilla1 pod •See the article
- 2 tsp
- x 2
- 2 tsp
- 1 dl
Pour the flour into a mixing bowl, then add the eggs. Mix. Gradually incorporate the milk, melted butter and rum. Split the vanilla bean in half lengthwise and use the tip of a knife to remove the seeds. Add it to the crepe batter.
Lightly butter the crepe pan over high heat. Use a small ladle to pour some batter into the pan – just enough to cover the pan with a thin layer. When the crepe begins to set and the edges detach easily, use a spatula to turn it over or flip it in the pan. Cook it on the second side for 1 to 2 minutes. Continue until the batter is all used up.
Wash and dry the oranges. Remove the orange zest and place it in another fry pan. Slice the oranges in half. Squeeze them and add their juice to the zest in the pan. Add the 5 tbsp butter cut into small pieces, along with the sugar and Grand Marnier. Bring to a boil and simmer for no more than a minute. Fold the crepes into fourths. Divide them among 4 plates and drizzle the orange sauce over them. Eat immediately!
Sparkling wine: Crémant d'Alsace.