Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
For the crêpes
- 1 cup whole milk
- 120grams all-purpose flour
- 2 large eggs
- 1teaspoons vegetable oil
- 1 pinch salt
- 10milliliter vegetable oil
For the flambée sauce
- 4tablespoons unsalted butter
- 1/2 cup maple syrup
- 2 oranges, juice and grated zest
- 4tablespoons brandy or orange liqueur
Description
This anise and maple-flavored twist on a classic French dessert makes a spectacular end to any dinner party
Method
Step 1 of 4
To make the crêpes batter, process all of the ingredients in a blender or food processor until smooth. Let stand for 30 minutes.
Step 2 of 4
Heat an 20cm crêpes pan over high heat until a splash of water dances on the surface. Pour in vegetable oil to cover the bottom, swirl the pan to coat, then pour off the excess oil. Ladle 3 tbsp of the batter into the center of the pan and immediately swirl so the batter covers the base thinly. Cook for 1 minute, or until small bubbles appear on top. Slide a metal spatula underneath and flip the crêpe over, then cook for 30 seconds, or until cooked through.
Step 3 of 4
To prepare the flambèe sauce, melt the butter in a separate frying pan over medium heat. Add the maple syrup, and orange juice and zest, and boil for 5 minutes, stirring often, until well combined, and slightly reduced.
Step 4 of 4
Add the crêpes to the sauce. Pour in brandy and warm for a few seconds. Bring the pan and lid to the table. Carefully light brandy with a long match. Let burn 30 seconds, then cover the pan if the fire hasn't burned out. Serve at once.
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