An authentic French Dessert, this is in simple lay out “crepes with orange liquor”. And before going into the ingredients, a little introduction we think won’t really hamper the jazz of cooking this delightful Dessert. A typical French dessert that was created in the late 19th century in a restaurant named Monte Carlo, this like brownie is an accidental invention- the cook accidentaly set fire on a pancake that was flavored with cognac! Since then, this has been the Prima Donna of our very own, tastebud opera!
For the batter
- Flour: 2 cups
- Whole Milk: 2 and a 1/2 cups
- Eggs: 4
- Butter (melted): 2 tbsp.
- Vegetable Oil: 1tbsp for rubbing
- Vanilla Extract: 1 teaspoon
- Blend everything in to a smooth batter. Heat a flat pan and rub it with oil. Pour 2-3 tbsp at a time and swirl quickly to make a thin pancake.
- Flip it when one side’s light golden and let it cook for a minute in low heat.
- Stack in plates.
For the Orange Liquor
- Sugar: 1/2 cup
- Orange Peel: 2 tsp
- Orange Juice: 1/2 cup
- Orange Liquor: 4tbsp
- Butter : 5 oz. in room temperature
- In a processor, mix orange rind and butter. In a pan heat a little of this mixture, place crepe on top of it. Cook both sides in the mixture for about a minute.
- Place in a warm dish and keep.
- Mix the two liquors and keep.
- While serving, sprinkle with castor sugar, pour liquor and flambe.
- Serve immediately