- 6 eggs
- 1 cup + 2 tablespoons [157.5 g] flour
- 1 1/2 tablespoons [22.5 g] sugar
- 3/4 teaspoon [3.75 mL] salt
- 3 cups [750 mL] milk
- Melted butter
- 3/4 cup [175 g] butter
- 1/3 cup [75 g] sugar
- 3/4 cup [190 mL] orange juice
- 1/3 cup [80 mL] orange liqueur [such as Triple Sec]
- 3-inch strip orange peel
- 3 tablespoons [45 mL] orange liqueur
- 6 tablespoons [90 mL] Cognac
- Beat eggs; add flour, sugar and salt, beating until smooth.
- Gradually add milk, beating constantly.
- Melt 1 teaspoon [5 g] melted butter in a 7-inch [18 cm] frying pan; add additional butter as needed.
- Add about 2 tablespoons [30 mL] of batter, quickly tilting the pan to cover the bottom with the batter.
- Cook until golden on bottom; then turn with a spatula and cook the other side until light brown.
- Repeat until all crêpes are made.
- Crêpes can be prepared ahead of time and refrigerated, with waxed paper between each for easier handling as they easily stick together.
- Melt butter into a chafing dish.
- Add sugar, orange juice, 1/3 cup [80 mL] orange liqueur and orange peel.
- Cook until mixture bubbles and reduces a little; take out orange peel.
- Dip crêpes in this hot mixture; fold crêpes in quarters.
- When all the crêpes are folded, sprinkle with a little sugar; add remaining 3 tablespoons [45 mL] orange liqueur and Cognac.
- To ignite, take a spoonful of sauce, light it and delicately pour into the dish.
- Spoon sauce over crêpes.