Idiomas disponibles
Idiomas disponibles
Orange sauce
4
oranges, untreated
24
sugar cubes
60 g
butter, melted
2
lemons (juice)
2 tbsp. almond flakes
50 ml
orange liqueur for flambéing (alcohol content of at least 40%)
Preparation:
` Melt the butter and leave to cool a little.
` Sieve the flour into a bowl, then add all ingredients and combine to form a smooth bat-
ter. Leave to stand for at least 30 minutes.
` Then stir the batter once more and check the consistency. The batter should be a slightly
thick liquid consistency. Thin with a little water, if necessary.
To make the orange sauce, proceed as follows:
` Grate the orange peel, then juice the oranges.
` Melt the sugar cubes in butter in a pan and leave to caramelise until they are a light
golden colour.
` Add the orange and lemon juice together with orange zest and leave to cook for 1–2
minutes.
` Grease the cooking plate (1) before preparing each individual crêpe.
` Cook the crêpes at heat level 3–4 as described in "8.2. Making crêpes" on page
17 for approx. 45–60 seconds per side. Reduce the heat level, if necessary, de-
pending on the desired degree of browning.
` Fold each crêpe twice onto a plate. Cover with the orange sauce and leave for ap-
prox. 1–2 minutes.
` Top with almond flakes and add the warmed orange liqueur into a ladle, light with a
match (flambé) and pour over the crêpes.
` Serve aflame.
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