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Millefeuille of crepes with candied orange and Grand Marnier sauce – a dessert to succumb to.
| The day before 4 organic oranges |
Wash the oranges. Cut them in half and extract the juice. | |
| Water: 500ml Orange juice + water 300g Arcacia honey |
Add water to the orange juice to obtain 500ml of liquid and put this in a pan. Set aside. | |
| Meanwhile, remove the surplus pulp from the oranges and using a sharp knife, cut the peel into fine strips lengthwise. Set aside. | ||
| Bring the orange juice-water mixture to a boil over medium heat. Skim, reduce the heat and add the sliced peel. Let simmer 20 minutes. | ||
| Preparation / 20 min Medium heat / 5 min Low heat / 25 min |
Add 180 ml Grand Marnier and let simmer another 5 minutes. Remove from heat, let cool and keep in the refrigerator until the next day. | |
| To prepare 1 hour before using 120 gr butter |
Over low heat, melt the butter in a small pan. Let cool before using. | |
| Low heat / 5 min | ||
| 300 gr flour 100 gr castor sugar 1 Tbsp vanilla sugar a pinch of salt |
In a mixing bowl, mix the flour, sugar, vanilla sugar and salt. | |
| 5 whole eggs 700 ml whole milk 125 ml lager beer |
Add the eggs, milk and beer. Mix well. | |
| melted butter 1 sachet baking powder |
Then add the melted butter and baking powder. | |
| Puree with a hand blender till creamy and smooth. | ||
| Preparation / 10 min Rest in refrigerator/ 1 hr |
Let the batter rest in the refrigerator for 1 hr. | |
| 1 tsp butter per crepe | Melt a small teaspoon of butter over high heat in a non-stick frying pan with high rim (without burning the butter). Spread the butter around the pan with a paper kitchen towel. | |
| When the pan is hot, put a ladleful of batter into the pan and swirl to cover the entire base and side. | ||
| Let cook 1-2 minutes before turning the crepe over using a spatula. Then let cook the other side for a further 1-2 minutes. | ||
| High heat / 1-2 minutes per side | The crepe is cooked when it is golden. The edges should be paper thin, crispy and fragile and the center of the crepe soft. | |
| Preparation / 25 min | Put the finished crepe on a platter. Sprinkle with 2-3 Tbsp Grand Marnier scented orange juice making sure that the edges are not moistened. They should remain crispy. Scatter 1 Tbsp orange peel over the crepe. | |
| Procede in the same manner with the following crepes until there is no more sauce or orange peel. Serve within the following hour by cutting pieces of cake. |
