Crêpe à l´orange

Ingredients

Serves 4

Crêpe (pancake) batter:
60 g wholemeal flour
2 dl skimmed milk
1 egg
Pinch of salt
10 g butter to cook pancakes
2 oranges

Sauce:
Grated rind of 1 orange
1.5 dl freshly squeezed orange juice
2 tbsp lemon juice
5 tbsp Granulated Hermesetas or 1 ½ tsp Liquid Hermesetas
1 tsp Maizena (cornflour)
1 tbsp Cognac

Preparation

Combine ingredients for the Crêpe batter, blending thoroughly. Leave to stand for 30 minutes.

Make 8 small, thin pancakes, cooking each in a little butter. Fold the crêpes into quarters, i.e. into triangles.

Knife-peel and segment the oranges.

Combine all ingredients for the sauce, except the Cognac, in a saucepan and stir well. Bring to the boil, stirring all the while.

Place folded pancakes in the sauce, and simmer briefly. Pour the Cognac over the crêpes and light immediately.

To serve: Arrange pancakes with the orange segments and the sauce on dessert plates.

	kJ	kcal	Carbohydrates	Fat
Recipe	3'012	719	98.0 g	20.0 g
Portion	753	180	24.0 g	5.0 g