Ingredeints
orange ea 4
butter gm 120
egg ea 2
Milk ml 250
Multi flour gm 125
Sugar gm 75
Method of preparation
1. prepare the crepe dough : Mix 125 gm flour with 2 eggs , 250 ml milk, 20 gm melted butter and 1
pinch of salt. Strain through a china cap and rest the dough about 2 hours.
After this time cook the crepes, using a coated pan
2. prepare the orange sause : Slice julienne style half orange skin and blanch 3 times.
Caramelize the sugar and deglaze with 250 ml orange juice, add the julienne and simmer 5 minutes.
Add the butter and keep warm
3. Spread some sauce on the crepes and fold
4. warm the crepes with the remaining sauce and serve.
Lay
