This is the crêpe de la crêpe. The crêpe as we eat it has its origins in France. But the thin pancake had so much more exploring to do. Yes indeed, thank you to the French for the base, merci beaucoup , vive la France , but we take control from here and turn the crêpe into something more sexy and attractive, if you don’t mind. There are few things better than waking up on a rainy Sunday and coming face to face with a tower of Pisa made of crêpes on the kitchen table. If you wake up early, leave the Licor Beirão crêpes for the afternoon.
- 125 g plain flour
- 2 eggs
- Salt to taste
- 300 ml milk
INGREDIENTS FOR SAUCE
- 25 g butter
- 1 strip orange peel
- 1 strip lemon peel
- 150 g sugar
- 1 dl of orange juice
- 15 cl Licor Beirão
PREPARATION OF CRÊPES
- Put the ingredients in the blender and mix well.
- Heat a frying pan, grease it lightly with butter and place about 2 tablespoons of the mixture in the pan, turning it about to completely cover the bottom with a thin layer.
- Let it cook. then loosen the bottom of the crêpe and turn it over with a spatula. Let it brown, remove and keep stacking up the crêpes.
PREPARING THE SAUCE
- Heat the butter in a saucepan, add the orange and lemon peel, and when they start to colour, add the sugar and stir.
- Add the orange juice and, very gently, the Licor Beirão.
- Let it thicken. Then dip in the crêpes one at a time. It is ready to serve.