Ingredientes:
para o crêpe:
- 100 g plain flour
- 2 eggs, beaten
- sunflower oil or groundnut oil
- pinch of salt
- 250 ml milk
- butter, for frying
flambé sauce:
- 60 g unsalted butter
- 100 g maple syrup
- juice and grated zest of 2 oranges
- 4 tbsp brandy or orange liqueur
1) Prepare ahead - make the crêpes in advance, layering greaseproof paper between each one, then cover the cling film and refrigerate
2) To make the crêpe batter, put the flour into a large bowl and make a well in the centre. Add the eggs, with oil and salt to taste, and gradually whisk in the milk to make a smooth, thin batter.
3) Heat a 23 cm crêpe pan over a medium heat until hot. Add a know of butter to coat the base evenly. Ladle in the crêpe batter to cover the base thinly, tilting the pan to spread the batter. Cook for 1-2 minutes, or until the base is golden. Flip the crepe over and cook for a further minute, or until golden. Fold the crepe into quarters in the pan and remove it. Set aside and repeat to make the rest of the crepes.
4) To prepare the flambe sauce, melt the butter in a separate pan over a medium heat. Add the maple syrup, orange juice and zest and leave to bubble for 5 minutes, stirring until the syrup dissoves and the sauce thickens slightly.
4) Add the crepes one by one into the sauce. Pour the brandy into a clean ladle and tip it into a flame to ignate. Immediately pour the flaming sauce over the crepes and serve hot.
Alternativa:
filling:
350 g strawb erries sliced
2 oranges, segmented
500 g ricotta cheese
1-2 tbsp clear honey
finely grated zest of 1/2 lemon
filling: place half the strawberries and orange segments in a serving bowl and reserve. Sweeten the ricotta with the honey to taste and stir in the lemon zest. Spread a little filling over each crepe, and divide the rest of the strawberries and oranges equally between the crepes.
Fold the open crepes into triangles and serve with the reserved fruit.
Add ice cream, if desired. (acho que sorvete de creme é o mais indicado!!)
E Feliz NATAL!!!!!
Bjo!!
Chris
