Crepes with glazed orange fillets and orange foam

Ingredients for 8 servings:

• 8 eggs
• 600 ml milk
• 200 g flour
• 200 g butter
• 8 tbsp sugar
• 4 cl cognac
• 4 oranges
• 4 kiwis
• powdered sugar
• 8 egg yolks
• 200 g sugar
• 8 cl orange liqueur

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Whisk 8 eggs with milk and 4 tablespoons of sugar. Add 4 cl of cognac. Fold in the flour while stirring constantly. Fillet the oranges and slice the kiwi. Set both aside. Add a little butter to the pan and make 8 crepes from the batter. Ideally, the crepes should not take on any color. Fold the crepes in half three times to form elongated triangles. Keep the crepes warm. Melt the remaining butter in the pan. Dissolve 4 tablespoons of sugar in it and caramelize the orange segments. Keep warm along with the crepes. For the orange foam, beat the egg yolks and sugar in a double boiler until frothy. Drizzle the liqueur into the resulting foam and whisk the mixture again while still warm. Serve the crepes with the fruit. Add the foam and dust the crepes with powdered sugar.