Lavendulas marzipan-filled crepes with orange sauce

Ingredients for 6 servings:

• 250 g flour
• 3 eggs
• 1 pinch of salt
• 500 ml milk
• 200 g marzipan
• 200 ml cream
• 500 ml orange juice, preferably freshly squeezed
• 1 pack of dessert sauce (vanilla flavor) for cooking
• 1 stalk(s) cinnamon
• 2 tbsp sugar, maybe a little more
• 3 orange(s), filleted
• 3 tbsp orange liqueur (e.g. Grand Marnier)
• some cinnamon powder for dusting
• some oil or clarified butter for frying
• some butter for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mix the flour and milk together to form a smooth crepe batter. Let it rest for at least 30 minutes. Then, fry the crepes as thinly as possible in a non-stick pan with a little oil or clarified butter. Stack the crepes on a plate and let them cool. The only tricky part of this recipe is probably mixing the marzipan and cream into a smooth, spreadable mixture. It will vary in difficulty depending on the consistency of the marzipan. It works best if you first dice the marzipan and mix it with the cream in a Quick-Chef until it forms a homogenous mixture. You can also use an immersion blender, hand mixer, or small speed mixer. Be careful not to add all the cream at once—it’s better to work with it a little at a time. Otherwise, it could become too runny. The result should be a smooth, spreadable cream. Spread the cold crepes evenly with this mixture, roll them up, and layer them in a buttered baking dish. Cover them either with a suitable lid or aluminum foil. Make a sauce from orange juice, dessert sauce powder, sugar, and a cinnamon stick. Once cooled, add the orange segments and flavor with orange liqueur. When guests arrive, preheat the oven to approximately 100°C, cover, and reheat the crêpes. To serve, place a layer of the cold orange sauce on a plate and place a warm crêpe on top. Lightly dust with ground cinnamon through a sieve. It’s nice to cut the crêpe diagonally in half instead of placing it on the plate in one piece, and then place one of the two pieces diagonally on top of the other, so that the cut or the marzipan filling is visible.