321 kcal
6.2 g
32 g
20 g
12% RI
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Heat a frying pan over fairly high heat.
Lightly grease the pan with the canola oil using a pastry brush.
Cook the crêpes one at a time, adjusting the batter’s consistency with a little milk if necessary.
Melt the butter with the sugar over medium heat, taking care not to let the butter burn.
Add the strained orange juice, then let it reduce slightly to thicken the sauce.
Turn off the heat, dip the crêpes in the sauce and fold them into quarters in the pan.
Zest the organic orange over the crêpes.
Pour in the orange liqueur and flambé the crêpes carefully.
If desired, turn the crêpes over to lightly caramelize the other side, then serve.
12% RI
17% RI
29% RI
41% RI
14% RI
4% RI
16% RI
11% RI
9% RI
9% RI
11% RI
35% RI
20% RI
15% RI
7% RI
12% RI
12/12 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
