About this recipe:This French dessert is incredibly delicious! A little tangerine juice and a splash of orange liqueur is added to the crepe batter. Once the crepes are cooked, they are spread with a sweet orange butter, folded, and placed back in the pan to heat through. As they warm the butter will melt to create a delicious sauce.
For the crepe batter
250g plain flour
pinch of salt
3 eggs, beaten
2 glasses milk, about 450-500ml
1 tablespoon vegetable oil
For the filling
80g butter, softened
60g icing sugar
2 tablespoons Curacao® Triple Sec liqueur
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To begin with, finely grate the zest of two tangerines. Peel and squeeze the juice from all 3 tangerines; pass through a sieve to remove any bits. Set the juice and zest aside.
For the crêpes: In a large bowl, mix the flour and a pinch of salt. Mix in beaten eggs and milk until you achieve a smooth, runny batter. Stir in 2 or 3 tablespoons of the tangerine juice, a tablespoon of vegetable oil and 1 tablespoon of Curacao® liqueur. Set the batter aside for 1 hour, if possible.
To make the filling: Mix the remaining tangerine juice with softened butter, tangerine zest, icing sugar and 1 tablespoon Curacao®.
To cook the crêpes: Heat a lightly oiled frying pan over medium high heat. Pour a little crepe batter (about 60ml) onto the pan. Tilt the pan in a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Slide the crepe onto a warm plate; repeat the steps until all the batter is used.
When they are all cooked, spread a little of the orange butter mixture on each one; fold and place back in the pan to heat through. As they warm the butter will melt to create a delicious sauce.