Crêpes with Orange Liqueur Cream and Orange Fillets
Crêpes with orange liqueur cream and orange fillets is a recipe with fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g flour
- 1 egg
- a pinch of salt
- 100 ml milk
- 120 ml water
- 50 g butter
- 100 g plain yogurt
- 1 vanilla sugar
- 150 g whipping cream
- 4 sheets gelatin
- 40 ml Grand Marnier
- 2 oranges
- 30 ml Grand Marnier
- powdered sugar
- 0.5 tsp butter
Instructions
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1.
Melt the butter for the crepes. Whisk flour with milk, then add egg, melted butter and salt, and finally stir in water. Let the batter rest for at least 30 minutes. In a lightly oiled crepe pan, cook six ultra‑thin crepes, allowing them to brown only slightly. Cool them afterward.
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2.
Whip the cream until stiff peaks form. Soak gelatin sheets in cold water. Mix yogurt with vanilla sugar and Grand Marnier. Add barely wet gelatin to a small pot and dissolve it by stirring (do not boil). Fold this into the yogurt mixture and chill in the refrigerator until it begins to set. Then fold in the whipped cream. For each crepe, place it on a sheet of parchment paper, spread the Grand Marnier cream over it, roll it up, wrap tightly in the parchment, and refrigerate for about 2 hours until firm. Remove from parchment and slice diagonally before serving.
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3.
Fillet the oranges, briefly sear them in butter in a pan, dust with powdered sugar, reduce their juice, then drizzle Grand Marnier over them and ignite to flambé immediately. Serve the hot orange fillets alongside the filled crepes.
