Mandarin Crêpes
Thin crêpes flavoured with curaçao, folded and served under a caramel-mandarin sauce, in the style of French crêpes Suzette. Grouped in the book's Latin section, but the dish is of French origin.
⏱️ Prep: 40 min🍳 Cook: 20 min🍽️ Makes 24
Ingredients
| 250 g | Flour | |
| 3 pcs | Eggs | |
| 2 cups | 480 ml | Milk |
| 1 pinch | Salt | |
| 2 tbsp | 30 ml | Curaçao (or cognac) |
| 1 tbsp | 15 ml | Oil |
| 100 g | Butter | |
| 100 g | Sugar | |
| 4 pcs | Mandarins |
Instructions
- Squeeze the juice of 2 mandarins and strain it. Grate the peels.
- From the flour, eggs, milk and salt make a crêpe batter. Stirring constantly, add half the juice, 1 tsp of curaçao and the oil. Let the batter rest about 30 minutes, then fry 24 thin crêpes. Fold them into quarters and arrange on serving plates.
- Put the sugar with a little water in a pan and caramelize to light brown. Add the butter and stir well. Add the peeled mandarin segments, the grated peels and the other half of the juice, and let it simmer a little. Finally add 1 tbsp of curaçao. Spread the resulting sauce over the crêpes.