Ingredients

Pancakes

1 Cup (4.5oz/125g) flour

1/4 Cup (2oz/50g) fine granulated sugar

Pinch of baking powder

2 eggs

1 Cup (8.8fl oz/250ml) milk

1 pack vanilla sugar

Filling

1/2 Cup (4oz/100g) butter

1 Cup (4 1/4oz/120g) icing sugar

Very little orange juice

10 tbsp Grand Marnier

4 tbsp cognac

Chocolate sauce

2/3 (4.5oz/120g) Genauva dark chocolate gems

4 tbsp cream

1 tbsp sugar

Crepes Genauva

dessert crepes

Dessert Crepes

Preparation

Pancakes

  • Mix flour, baking powder, vanilla sugar and icing sugar
  • Beat the eggs and add to the flour
  • Add the milk
  • Bake very thin pancakes

Filling

  • Beat the butter until fluffy and white
  • Add icing sugar, 4 tbsp of orange liqueur
  • Add a little orange juice
  • Brush the pancake with the mixture at 1 side and fold them in 4
  • Put them back in the pan

Chocolate sauce

  • Let the chocolate gems melt in the cream, add sugar

Flambé

  • Combine cognac and Orange liqueur
  • Pour over the crêpes and flambé (away from the cooking hood)

Serve

  • Serve the crêpes on individual plates with 1 scoop of vanilla ice cream
  • Pour a little chocolate sauce over the crêpes and the vanilla ice cream
  • Pour the chocolate sauce in an elegant cream jug and serve with the pancakes
  • Decorate with some orange slices and a little whipped cream on top

Comments, questions and tips

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