Crepes with orange Calvados syrup

Ingredients for 5 servings:

• 125 g wheat flour type 405
• 1 pinch of salt
• 30 g powdered sugar
• 250 ml whole milk
• 2 eggs
• 2 cl Calvados
• 25 g butter, melted
• 1 orange(s)
• 30 g sugar
• some vanilla sugar or vanilla extract
• 25 g butter
• 2 cl Calvados
• some mint leaves, chopped
• e.g. powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

For the batter, mix the dry ingredients in a bowl. Add the milk, eggs, Calvados, and melted butter, and whisk until smooth. Segment the orange, squeeze the remaining juice, and reserve the remaining juice. Now, using medium heat (level 5-6 of 9), prepare 5 crêpes in batches from the batter. Pour batter into the pan, about 2-3 mm high, and spread evenly in the pan using circular motions. Turn as soon as the surface has set. Light brown is fine, but paler is juicier. Meanwhile, caramelize the sugar in a small pan over medium heat (do not stir!). As soon as it turns golden brown, add the butter and melt it. Deglaze with the reserved orange juice and Calvados. Simmer until it forms a sauce-like consistency. Brush the crêpes with the syrup and sprinkle with chopped mint leaves. While still warm, fold 2 or 3 times, depending on thickness. Sprinkle with powdered sugar and serve.