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French · Dessert
Flambéed Crepes with Orange Sauce
Thin vanilla crepes folded into triangles and warmed in a foaming butter, sugar and orange liqueur sauce, then briefly set alight. The result is a silky orange sauce, with fresh orange segments to finish.
- YieldServes 4 (about 10 crepes)
- Hands-on50 min
- Total1 h 54 min
- Difficulty
Ingredients
Crepes
- 125 gall-purpose flour
- 2½ tbspsugar
- 300 mlwhole milk
- 2large eggs
- 85 gunsalted butter, melted, 6 tbsp
- 1 tsppure vanilla extract
- 1orange
Flambé sauce
- 115 gunsalted butter, at room temperature, 1 stick
- 60 mlorange liqueur
- 50 gsugar
To serve
- 1 tbsppowdered sugar, for dusting
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