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Before starting this Crêpes with Orange Butter Sauce recipe, make sure you have organised all the necessary ingredients.
Finely zest the orange with a grater...
... and squeeze the juice, using a juicer.
Work the butter with the icing sugar. Add 3 tablespoons of orange liqueur, the orange zest and juice. Shape the 1/3 of the preparation into small balls and refrigerate.
Spread the remaining 2/3 of the orange butter evenly over the warm crêpes.
Fold each crêpes into quarters. Arrange the crêpes into a serving dish. Cover with foil.
Just before serving, place the dish in an oven at 120°C for 15 minutes.
Bring the rest of the liqueur to a boil. Pour over the crêpes and flambé. Sprinkle the small balls of orange butter made beforehand over the crêpes. Serve immediately.