the flour, eggs, oil, sugar and salt in a bowl,
using a wooden spoon.
the mixture is completely homogenous, gradually
stir in 1/2 litre of milk. Stir energetically
then add a glass of water. Leave the batter
to rest in a cool place for about an hour.
35 g of flour and 5 cl milk in a saucepan and
mix well. Separately, bring 15 cl milk to boil
with the sugar lumps.
the sweetened milk slowly over the first mixture.
Mix well and cook over a gentle heat until it
has a smooth, thick texture.
this mixture in a bowl and add 3 egg yolks,
one at a time, then the Cointreau. Leave to
cool. Whisk the egg whites until stiff and carefully
fold into the mixture.
cut the candied orange into aiguillettes and
macerate in the Cointreau.
some of the mixture on each crêpe, add
a few pieces of candied orangeand fold the crêpes.
the folded crêpes in a buttered oven-proof
dish, sprinkle with icing sugar and heat in
a moderate oven for 10 to 15 minutes.
The crêpes can be flambéed with Cointreau
when they come out of the oven.
10 - 2 crępes per person
visit the Cointreau
web site <click