This is a lovely dessert to be served warm, therefore ideal to serve on cold days. You may prepare the crêpes in advance and then serve once the sauce is ready. The sauce for this recipe is made with clementines rather than oranges, and you may also use mandarins; both offer a more subtle taste than oranges.
Time: 35 min
Serves: 4 persons
- 2 tbsp sugar
- 75 ml honey
- 300 ml clementine or mandarin juice
- 2 tbsp butter
- 225 ml double cream
- 2 tsp icing sugar
- 2 tsp orange liqueur
- 8 crêpes
- Fresh cream to serve
- Warm up the sugar in 2 tablespoons of water in a frying pan until the sugar dissolves and the mixture comes to the boil, then let it simmer without stirring for 4 minutes until the colour becomes a light golden colour.
- Add the honey and stir for 2 minutes, until the colour darkens further. Lower the heat if the mixture bubbles too much at the risk of boiling over.
- Remove the frying pan from heat and slowly add the clementine juice. The mixture may start sizzle and may need some attention.
- Place the frying pan on low heat and stir to dissolve any remaining solids, until the caramel becomes smooth and thickens; around 3-4 minutes. Add the butter and stir. Keep warm on a very low heat.
- Beat the couble cream with an electric beater for 2-3 minutes, until it stiffens. Add the liqueur and icing sugar and continue to beat for another minute.
- Fold each crêpe into four to form triangles. Place them near each other in the frying pan and allow them to soak in a little of the caramel. Carefully turn them to the other side for another minute. Place them on plates and serve immediately with fresh cream on the side.
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