Recipe Crepes in orange liqueur sauce : Practical and Delicious

Recipe Crepes in orange liqueur sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Crepes in orange liqueur sauce. You are currently reading Recipe Crepes in orange liqueur sauce : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Crepes in orange liqueur sauce requires 10m, cook 05m and serve 4. Caution: allergy Contains gluten, peanuts, milk, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve these tasty orange crepes with a nice big scoop of vanilla ice-cream.

Ingredients:

7 Ingredients

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  1 orange
  
  
  


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  80g butter, chopped
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  60ml (1/4 cup) orange-flavoured liqueur (such as Grand Marnier or Cointreau)
  
  
  


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  1 tbsp brandy
  
  
  


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  12 crepes
  
  
  


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  Vanilla ice-cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the orange.
  
  
  


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  Step 2
  
  
  
  
  Place the orange rind, orange juice, butter, sugar, liqueur and brandy in a large frying pan over low heat and cook, stirring, for 2 minutes or until the butter melts and the sugar dissolves. Add a crepe and fold into quarters. Continue adding crepes, folding each one into quarters. Arrange evenly in pan and cook, shaking the pan, for 2 minutes or until the sauce thickens slightly.
  
  
  


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  Step 3
  
  
  
  
  Divide the crepes among serving plates. Drizzle with the remaining sauce and serve immediately with ice-cream, if desired.
  
  
  

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