In a bowl, whisk all the crepe batter ingredients: milk, eggs, melted Horio organic cow butter and vanilla
Sift the flour over the bowl and continue beating until you get a homogeneous batter
Leave the batter to “rest” for 1/2 hour.
Grease a nonstick medium pan with some Horio organic cow butter. Let it warm up slightly and pour about 3 tablespoons of crepe batter for each crepe. Shake the pan back and forth, left and right, until you cover the entire surface of the pan and once the batter thickens and solidifies in the center; flip the crepe with a spatula upside down.
Continue with the same procedure for all the crepes. Fold them and keep them aside.
Peel the orange and lemon, removing the white parts of the peel. Cut the peel into very small pieces.
In a large pot, melt the Horio organic cow butter and add the chopped peels; add the sugar and stir until they are caramelized.
Pour the orange juice and add little by little the folded crepes.
Drizzle with Grand Marnier and put pot content on fire carefully (flambé part).
Necessary cookies help make a website usable by enabling basic functions like page navigation and
access to secure areas of the website. The website cannot function properly without these cookies.
Preference cookies enable a website to remember information that changes the way the website
behaves or looks, like your preferred language or the region that you are in.
Statistic cookies help website owners to understand how visitors
interact with websites by collecting and reporting information anonymously.
Marketing cookies are used to track visitors across websites. The intention is to display ads
that are relevant and engaging for the individual user and thereby more valuable for publishers and third party