In working progress
4 soft wheat crêpes
5g granulated sugar (white or cane)
Juice of 1 organic orange
Juice of 1 Meyer lemon
8 cl of Grand-Marnier liquor
60 g butter
Zest from organic orange
Heat the sugar in a pan to make a caramel.
When the caramel turn color amber, and before it burns, pour the orange juice off the heat.
Put back on the heat so that all the caramel is well dissolved.
Then add the lemon juice and let reduce for a few moments before adding the butter in pieces.
Finally pour the Grand-Marnier, and flambé it immediately.
When the flame is out, place a crêpe in the orange butter, turn it over, fold it and do the same with the remaining three crêpes.
Garnish with orange zest to serve.
- Please remember to use extreme caution here, you will be dealing with a liquid that is on fire.
- Do not carry the dish while flaming, this is best done on a serving cart slightly away from your table.
- Keep a large metal lid on hand, to cover the dish in case your flambe gets out of hand.