Para crepes
Components
- Three-quarters of a cup of milk
- Half a teaspoon of wheat flour
- One egg
- 2 tablespoons of granulated sugar
- A small pinch of salt
Ready state
- Crack the egg into a medium bowl and whisk with a wire whisk to combine the white and yolk. Pour in the milk, sugar, and salt, then mix thoroughly. Gradually incorporate the flour, stirring after each addition to avoid clumps (or, if you prefer, blend all the ingredients in a blender).
- Allow the dough to rest for 20 minutes at room temperature. If you prefer to make the dough earlier or the day before, store it in the refrigerator.
- Place a non-stick frying pan (or pancake pan) with a 20 cm diameter base over medium heat. As it heats up, add approximately half a teaspoon of butter and spread it evenly across the entire bottom of the pan.
- Using a shell, stir the batter. Put a dough shell (approximately 1/2 cup) in the middle of the frying pan and simultaneously rotate the pan to spread the dough evenly across the bottom. Maintain medium heat, and once the dough lifts from the pan and the underside is golden, flip it with a silicone spatula to cook the other side.
- Move the crepe onto a plate and continue with the remaining batter — for each new crepe, coat the bottom of the skillet with butter using a paper towel.
FOR THE SAUCE AND COMPLETION
Components
- 1 orange bay
- Half a tea cup of orange juice (approximately one orange)
- 1/4 cup of granulated sugar
- 50 grams of butter
- 3 tablespoons of orange-flavored liqueur
Setup mode
- Using a vegetable brush, clean the orange peel under running water and thoroughly dry it with a cloth. Employ a vegetable peeler (or a sharp knife) to create strips of the orange peel, being careful to avoid the white part, as it can make the recipe bitter. Slice the peel strips thinly across the width (or use a zester if you prefer).
- To prepare the orange segments: with a sharp kitchen knife, trim and discard the ends of the orange; place the orange upright on the cutting board and slice off the white pith left on the peel, cutting from top to bottom along the curve of the fruit. Hold the peeled orange over a bowl in your hand; carefully cut out the membranes (the white lines of the orange) that separate the segments in a “V” shape, allowing the segments to drop into the bowl.
- In a big frying pan, place the sugar and cook over medium heat for about 3 minutes until it melts and turns into a light caramel. Add the butter and stir until fully melted. Slowly pour in the orange juice and stir to dissolve the caramel, creating a syrup. Finally, add the peeled orange strips and mix them in.
- Fold each crepe into quarters, place them in the frying pan, and stir gently to soak them in the syrup—it’s okay if they become a bit soft. Take the frying pan off the heat but keep the flame on. Pour the liqueur into a container, bring it close to the flame, and tilt it slightly to ignite the drink. Carefully pour the flaming liqueur over the crepes and return the pan to low heat. Allow it to flambé for about one minute, or until the flames extinguish on their own, without stirring.
- Move the frying pan in circular motions to coat the crepes with syrup. Serve immediately with the orange gummies.
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The crepes can be made ahead of time and finished with syrup in the pan just before serving. Once cooled, stack them on a plate, cover with plastic wrap, and keep refrigerated for up to two days.
