- 8
Ingredients
- For the Orange Sauce:
- 8 sweet crepes made with the finely grated rind of 1 lemon added to the batter
- 1 T brandy
- 1/4 cup superfine sugar
- 1 T water
- Finely grated rind of 1 large orange
- 1/2 cup freshly squeezed orange juice
- 1/2 stick unsalted butter, diced
- 1 T Cointreau, Grand Marnier, or other orange-flavored liqueur
Preparation
Step 1
To make the orange sauce, place the sugar in a wide saute pan or skillet over medium heat and stir in the water. Continue stirring until the sugar dissolves, then increase the heat to high and let the syrup bubble for 1-2 minutes, or until it begins to turn golden brown.
Stir in the orange rind and juice, then add the butter and continue stirring until it melts. Stir in the orange-flavored liqueur.
Lay one of he crepes flat in the saute pan and spoon the sauce over. Using a fork and the spoon, fold the crepe into quarters and push to the side of the pan. Add the next crepe to the pan and repeat. Continue until all the crepes are coated with the sauce and folded. Remove the pan from the heat.
Warm the brandy in a ladle or small pan, ignite and pour over the crepes to flambe, while shaking the pan.
When the flames die down, serve the crepes with the sauce spooned over.