Crepes with Caramel Sauce and Hazelnuts
- 1 Orange
- 400 milliliters milk
- 200 grams Pastry flour
- 2 tablespoons sugar
- 2 eggs
- 2 tablespoons liquid butter (and butter for cooking)
Rinse the orange in hot water, pat dry, zest and squeeze the juice. Blend both until smooth in a bowl with the milk, the flour and the sugar. Stir in the eggs and the butter to form a thin batter. Let rest about 15 minutes.
For the sauce, caramelize the sugar in a sauce pan with 3-4 tablespoons water until golden. Remove from the heat and carefully pour in the cream. Put back on stove to heat the caramel and let everything simmer until thick. Stir in the melted butter and liqueur and let the sauce cool in a small bowl.
Toast hazelnuts in a hot frying pan until fragrant. Remove from pan and let cool.
Heat some butter in a pan (or crepe pan), ladle in batter and cook thin crepes in succession. Stack and if desired keep warm until serving in the oven (70°C, 160°F).
To serve sprinkle with nuts and drizzle with the sauce.