User Manual

Desserts and sweet dishes 69
CRÊPES:
3 eggs
250 ml milk
75 g flour
25 g sugar
25 g clarified butter
SAUCE:
50 g sugar
1 tbsp lemon juice
200 ml orange juice
40 ml Cointreau
50 g butter
IN ADDITION:
Mint leaves
Per serving
445 kcal, 43 g carbs, 23 g fat,
10 g protein
PREPARATION
1. Place the ingredients for the crêpes in a shaker and
shake until you get a smooth mixture. Leave to rest for
30 minutes.
2. Grease a frying pan with a little clarified butter and
heat for approx. 2 minutes at setting 3. When the pan is
hot, add half a ladle of the crêpe batter and allow it to
spread over the bottom. Fry the crêpe until golden on
each side for approx. 1 minute. Do the same with the
other crêpes.
3. For the sauce heat the sugar and lemon juice in a pan
at setting 5 until the sugar has melted and is slightly
brown. Add the orange juice, Cointreau and butter.
Mix and continue cooking for 5 minutes.
4. Then warm up the crêpes in the sauce for 2 minutes.
5. Garnish the crêpes with mint leaves and serve.
Tip:
If you do not have a shaker to hand, you can also make a
smooth batter from the ingredients using a whisk.