THE BATTER: Put the flour, sugar and salt in a bowl and stir in the eggs, one at a time, with a wooden spatula. Pour in one-third of the milk and mix until smooth and homogenous. Stir in the cream, the rest of the milk and the curagao, cover the bowl with a plate and leave the batter to stand at room temperature for at least 1 hour before cooking the crepes. COOKING THE CREPES: Brush the pan with clarified butter and heat it. Ladle in a little batter, tilt the pan to spread it thinly over the base and cook the crepe for about 1.5 minutes, then turn it over with a palette knife and cook for about 1.5 minutes more, until golden on both sides. Place the crepe on a plate and make more crepes in the same way: you should end up with 18 crepes ! THE SAUCE: Rub the sugar lumps again the orange skin to absorb as much flavour as possible. With a wire whisk, work together the softened butter and sugar, then add the curagao and sugar lumps. SERVING: Squeeze the orange juice into a pan, set over high heat and reduce by half. Bring the pan to the table, set it on a spirit stove - or a fondue heater - and beat the butter mixture into the orange juice, bringing the mixture to the boil. As soon as the sauce bubbles, lift one crepe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crepes. --
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 6|
|Calories from Fat: 365 (57%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 445.1mg||137 %|
|Sodium 309.2mg||11 %|
|Potassium 281.7mg||7 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 54.5g|
|Protein 14.7g||21 %|
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Calories per serving: 638
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