PARA 6 CRÊPES
Difficulty: Easy
Preparation: 30min
Rest: 2h
Cooking: 3min each crepe
INGREDIENTS
- 500gr Crepes Dough
- 2 Mandarins
- Curaçao
- Olive Oil
- 50g Butter
- 50g Iced Sugar
For the Flambéing
- 50ml Grand Marnier
PREPARATION
Make the crepes dough and let it rest during 2 hours.
For the Filling…
Clean the mandarins, grate the peel of one of the mandarins and make a juice with both mandarins. You can replace the two mandarins for one orange (in this case, you will only need to grate the peel of half the orange). Save the peel and the juice.
Add half of the juice, one soup spoon of curacao and one soup spoon of olive oil to the crepes dough.
Soften the butter to cream butter and add the rest of the juice, olive oil and curacao. Also the mandarin peel and the sugar. Mix to cream.
Cooking the Crepes…
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
Paint each crepe with the aromatized butter and fold them into triangles. Warm them again and place in a platter. Sprinkle with some sugar, warm and add the Grand Marnier and flambé.
THE CHEF’S ADVICE
Castey Titanium Crepe Pans have the best non-stick performance. Crepes won’t stick on the cooking surface. If you don’t want food to stick on the cooking surface of your pans, follow our advices.
