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Ingredients
- 3/4 Cup All-Purpose Flour
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Granulated Sugar
- 1/2 Cup CARNATION® Full Cream Evaporated Milk
- 2 Large Egg
- 1/3 Cup Cold Water
- 2 Tablespoons Canola Oil
- 4 Teaspoons Unsalted Butter
(melted)
- 6 Tablespoons Unsalted Butter
(softened)
- 1/4 Cup Granulated Sugar
- 1/2 Tablespoon Orange Zest
- 1/3 Cup ORCHARD® 100% Orange Juice
- 1/2 Cup Cognac
Instructions
TO PREPARE CREPES
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1. Combine the flour, salt and ½ teaspoon sugar. A little bit at a time, stir in the Evaporated Milk, then the eggs, water and oil.
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3. Slowly add about 3 tablespoons of batter into the skillet and tilt it back and forth to make sure it spreads out evenly and in a circle. Cook for about 1 minute, until it's nice and brown, then flip it over and cook for another 30 seconds.
TO PREPARE ORANGE BUTTER:
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5. In the same pan, add 6 tablespoons softened butter, orange zest, Orange Juice and sugar. Cook until the sauce caramelizes, about 4 minutes, and then add the cognac and light with a long match.