Pairs well with Crepes with Orange Sauce
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Crepes with Orange Sauce
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A delightful dessert featuring homemade crepes, a rich orange sauce, and a scoop of your favorite ice cream, flavored with a hint of Cointreau and Grand Marnier for an adult twist.
00:30:00 total
Serves 2
medium
Decadent Dessert
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Ingredients
- cake flour - 50g
- sugar - 15g (for crepe batter)
- egg - 1 (60g)
- milk - 120g
- butter - 10g (unsalted, for crepe batter)
- salt - 1 pinch
- orange - 1 (with pleasant aroma, for sauce)
- orange juice - 150 – 200ml
- sugar - 20g (for sauce)
- butter - 20g (for sauce)
- Cointreau - 10 - 20ml (up to you)
- Grand Marnier - 10ml (up to you)
- ice cream - to taste (any flavor, favorite is cookies and cream)
Instructions
- Prepare Crepe Batter: Melt the butter. Extract seeds from vanilla and mix into the melted butter. Beat the egg. Combine sugar, salt, beaten egg, melted butter, and milk with the flour and mix well.
- Cook Crepes: Heat the batter on medium-high heat and make crepe sheets. Peel the skin with a knife for later use.
- Make Orange Sauce: Squeeze juice from an orange or use store-bought orange juice. In a pan, melt sugar and butter together. Add Cointreau and let the alcohol evaporate before pouring in the orange juice.
- Combine and Serve: Add the crepes to the sauce and fold them while boiling. Heat up the Grand Marnier, add half into the pan and the rest directly onto the crepes to get the aroma of the orange skin. Place the crepes on a plate, scoop the ice cream on top, and finish by heating up the Grand Marnier.
