Legendary dish sets your dessert on fire. Serves 6.
- 1 cup flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup cold water
- 2 eggs
- Unsalted butter (for pan)
- 3 oranges
- 2 sticks unsalted butter
- 10 tbsp sugar
- 1 tsp orange flower water
- 7 tbsp Cointreau
- 5 tbsp cognac
1. To make crêpe batter, whisk flour and eggs in a medium bowl. Add milk, cream and water, whisk until smooth. Set in refrigerator while you prepare the sauce.
2. Now for the sauce: remove rind from two of the three oranges. Mince the rind, juice all three oranges and set aside.
3. Beat butter and a half-cup of sugar on high-speed with a hand mixer about two minutes, until light and fluffy. Add rind, beat one minute. Gradually add orange juice, 2 tbsp Cointreau and orange water while constantly beating until light and fluffy again.
4. Make the crêpes: Heat crêpe pan or non-stick skillet over medium-high heat. Grease pan with butter and pour 1/4-cup of crêpe batter. Spread batter and coat the pan. Cook one side until the edges brown (about 1 minute), flip and brown other side for about 30 seconds. Lather, rinse, repeat with remaining batter. Grease pan as needed.
5. Bring it all together: pour orange-butter mixture in a skillet over medium heat, until it bubbles. Dip both sides of a crêpe in the sauce. Fold it into a crêpe triangle by folding the circle in half and then folding it in half again. Place folded crêpe in a greased pan. Repeat with remaining crêpes to fill the pan.
6. Light it: Remove pan from heat and sprinkle remaining sugar over crêpes in pan. Pour rest of Cointreau and all cognac over the crêpes. Ignite with a match.
7. Grand finale: Spoon orange-butter sauce over crêpes until flame dies. Serve right away and enjoy!