In this illustrious dessert, very fine pancakes are warmed in a lightly caramelized orange butter sauce, then doused with Cointreau and ignited to flaming glory, ending any repast on a note of unforgettable flourish.
- For Crepes:
- 3/4 cup all-purpose flour
- 1 teaspoon sugar
- 2 eggs, plus 1 egg yolk, lightly beaten
- 2/3 cup milk
- 1/4 cup water
- 2 tablespoons clarified butter, melted
- Clarified butter, for cooking
- For Sauce:
- 4 white sugar cubes
- 1 1/2 pounds oranges (about 5)
- 3 tablespoons clarified butter, melted
- 1/4 cup sugar
- 3 tablespoons Cointreau
- 2 tablespoons brandy
FOR THE CREPES:
Sift the flour into a bowl with a pinch of salt and the sugar. Make a well in the center, then add the eggs and extra egg yolk. Mix well with a wooden spoon or whisk, gradually incorporating the flour. Combine the milk with 1/4 cup water and gradually add to the batter. Add the clarified butter and beat until smooth. Cover and set aside for 30 minutes.
Melt a little clarified butter over medium heat in a heavy-bottomed or nonstick 6-inch crepe pan or skillet. Pour off any excess butter, leaving a fine coating. Tilt the pan and pour in a little batter, swirling the pan to create a thin layer. Cook for 1-2 minutes, or until the edges are light brown. Loosen the edges with a flat-bladed knife or spatula and turn or flip the crepe over. Cook for about 1 minute, then turn onto a sheet of waxed paper and cover with a dish towel. Repeat until all the batter has been used up, each time lightly coating the skillet with clarified butter.
FOR THE SAUCE:
Rub all the sugar cube sides over the rind of an orange to soak up the oily zest, then crush the cubes with the back of a wooden spoon. Squeeze the oranges to produce 1 1/4 cups liquid. Over low heat, melt the clarified butter in a wide shallow skillet or saute pan. Dissolve the crushed sugar in the butter, then add the sugar. Cook, stirring, for 2 minutes. Slowly add the orange juice, keeping well clear of the pan as the mixture may spit. Increase the heat to medium and simmer until reduced by a third.
Fold the crepes in half, then into triangles. Place them in the orange sauce, slightly overlapping, with their points showing. Tilt the pan, scoop up the sauce and pout it over the crepes to moisten them well.
Cook over low heat for 2 minutes. Turn off the heat and have a saucepan lid ready in case you need to put out the flame. Pour the Cointreau and brandy over the sauce without stirring. Immediately light the sauce with a match, standing well back from the pan. Serve the crepes on warmed plates. Fresh vanilla ice cream is a lovely accompaniment.
If you have any leftover crepes, they can be stacked, wrapped in foil and frozen in an airtight bag. To defrost, simply refrigerate them overnight, then peel off to use as needed.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
181 calories; 9g total fat; 75mg cholesterol; 19mg sodium; 19g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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