Wafer-thin crêpes with orange liqueur and blood orange fillets – a plate dream in orange.
Contents
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Ingredients for 4 persons
For the crepes:
- 160 g flour
- 300 ml milk
- 2 eggs
- 2 teaspoons vanilla sugar
- 1 pinch of salt
- 4 tbsp olive oil
- 2 tbsp powdered sugar
For the orange juice and Grand Marnier caramel:
- 4 organic blood oranges
- 6 tablespoons Grand Marnier
- 10 tbsp sugar
- 3 tbsp butter
For the crepes
- Using a hand mixer, mix the flour and milk together until smooth. Then add the eggs and stir. Season with vanilla sugar and a pinch of salt.
- Heat some olive oil in a pan and fry one after the other thin crepes over high heat until golden.
Caramel made from orange juice and Grand Marnier
- Using a zester, take thin strips of zest from 2 blood oranges (without white skin). Squeeze the blood oranges and reserve the juice in a bowl. Remove the fillets from 2 more blood oranges.
- Candied the blood orange zest with the juice and 6 tablespoons of sugar for about 20 minutes over low heat. Remove the zest and heat the juice with the butter and 4 tbsp Grand Marnier.
- Bathe the crêpes individually in the syrup and fold twice.
Tip: The crepes can also be flambéed. Place the folded crepes in the pan, add 2 tablespoons of Grand Manier, and set alight.
- Briefly warm up the crêpes. Add 4 tablespoons of sugar to the syrup and simmer to caramel. When the caramel has thickened, add the blood orange fillets and candy.
- Place the crêpes on plates, spread the candied orange fillets over them, dust with icing sugar, and decorate with the zest strips.