Summary

Ingredients

• 1 sachet vanilla sugar
• 120 g wheat flour, sifted
• 2 egg (s)
• 1 egg yolk
• 200 ml milk
• 80 ml water, cold
• 300 ml orange juice, freshly squeezed
• 50 ml lemon juice
• 125 g suar, brown
• 60 g butter
• 4 tablespoon orange liqueur
• 1 pinch (s) salt

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Instructions

1. In a large mixing bowl, mix the flour with the vanilla sugar and a pinch of salt. Then make a well in the middle of the mixture and place the two eggs and the yolk in it. Stir in with a whisk, at the same time add the milk and water while stirring. Mix into a smooth dough and then cover and leave to rest in the refrigerator for an hour.
2. Bring the squeezed orange juice, lemon juice and sugar to the boil in a saucepan, then simmer on a low flame for 8-10 minutes until a thick sauce is formed.
3. Melt 30 g butter and stir into the crepe batter. Heat a small piece of butter in a pan, then add enough of the batter to the pan until the bottom is just covered. Bake both sides of the pancake until golden brown, the batter is enough for approx. 8 crepes, depending on the size of the pan. After baking, fold the cooled crepes twice to make quarters.
4. Heat the orange sauce in the pan over low heat. Then dip the folded crepes individually in the warm sauce and place on a cake plate.
5. Finally, drizzle the orange liqueur into a soup ladle. Light a flame and hold the ladle to flambé the liqueur. Pour the flambéed orange liqueur over the crepes and serve immediately.