CREPES FANCHON

 

 

Enjoy this fantastic crepe dessert with apple cider from Normandy!

 

Crepe batter (made the day before or a few hours in advance)

See recipe on the website

Serving 6

 

2 oranges

4 3/8 oz of unsalted butter

3 tbsp of sugar

3 tbsp of rum or cognac

 

Preheat the oven to 400 F.

 

Extract the juice from the oranges.                                                     

In a medium saucepan, melt the butter on low heat.

Add the sugar and orange juice. Turn the heat on medium and bring to a boil. Turn off the heat. Add the rum or cognac and whisk 2 minutes.

Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Keep them warm with aluminum foil.

Pour the sauce in an oven proof dish, put each crepe in the sauce and fold into a triangle. Put all the crepes in the dish and warm them up in the oven for 5 or 6 minutes. Serve hot!

 

Bon Appétit!