Orange crêpes
Thin crêpes coated with an orange and salted butter sauce.
Active time1 h
Cooking30 min
Total2 hResting : 1 h
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Ingredients
- 3 oranges
- 80 g salted butter
- 500 ml whole milk
- 3 eggs
- 250 g wheat flour
- 80 g sugar
Preparation
Melt the butter over a low heat. Mix the flour and eggs, then gradually pour in the milk, whisking. Add 20 g of melted butter.
80 g salted butter500 ml whole milk3 eggs250 g wheat flour- mixing bowl
- whisk
- small saucepan
Cover and leave to rest for one hour.
- mixing bowl
Cook thin crêpes in a hot frying pan, lightly greased with 10 g of butter taken from the total, for about one minute on each side. Set aside on a plate.
- frying pan
- ladle
Wash the oranges. Finely grate about two-thirds of their zest, then juice all the oranges. Simmer the juice, zest, sugar and remaining butter for 5 minutes.
3 oranges80 g sugar- grater
- citrus juicer
- sauté pan
Fold the crêpes into quarters and warm them in the sauce for 2 minutes.
- sauté pan
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration