Recipe from Gordon Ramsay
Serves for 4 people.
- 2dl flour
- 3dl milk
- 2 eggs
- 2 oranges
- 50g sugar
- 4cl cointreau
- 25g hazelnuts
In a bowl add the flour, a pinch of salt and the battered eggs, mix all together and add the milk. Melt a knob of butter and add it with the zest of an orange. Let it rest for 30min.
Make the crepes in a pan with a bit of butter.
Peel the two oranges and cut nice parts, squeeze the rest. In a pan add the sugar, caramelise, once ready add the cointreau and flambé it. After fire is gone, add the juice and the chopped hazelnuts and the orange pieces.
Plate the crepes folded in quarters and pour the caramel sauce on top.
Serve with vanilla-blueberry ice cream.