for 8 pieces

Batter

75 g	white flour
1 pinch	salt
1 ½ dl	milk
½ dl	sparkling mineral water
2	fresh egg
25 g	butter, melted, left to cool

To cook the crêpes

clarified butter for frying

Orange sauce

60 g	sugar
2 tbsp	water
1 tbsp	butter
2	organic orange, zest peeled with a zester, all of the juice
3 tbsp	orange liqueur (e.g. Grand Marnier)
2	oranges, segmented
2 tbsp	cognac

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the crêpes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.

Orange sauce

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter, orange zest and juice along with the liqueur, reduce to a syrupy consistency. Add the crêpes one after the other, fold each twice. Top with the orange segments, pour the cognac over the top, flambée (with the extractor fan turned off).

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