Princess CrêpesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Resting time for the batter: 2 hours
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:291.3 kcal
Proteins:5.9 g
Fats:11.9 g
Carbohydrate:40.7 g
Fibers:0.6 g
Sugar:7.5 g
Cholesterol:91.8 mg
Sodium:213.8 mg
Calcium:57.8 mg
Energy:881 kcal
Proteins:17.8 g
Fats:36 g
Carbohydrate:123 g
Fibers:1.9 g
Sugar:22.6 g
Cholesterol:277.6 mg
Sodium:646.5 mg
Calcium:174.9 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
flour
12
dry macaroons
3
eggs
500
ml
milk
40
g
sugar
2
ml
salt
*Garnish
12
macaroons
90
ml
orange marmalade
icing sugar
METHOD
Making the batter- Place the flour, 3 egg yolks, 1 egg white, the salt, melted butter, crème fraîche, Cointreau and two-thirds of the milk into a bowl; whisk until very smooth and let rest for two hours;
- add the rest of the milk and the two remaining egg whites, beaten, just before cooking the crêpes to achieve the desired consistency.
Making the filling
- Meanwhile, crumble 12 of the macaroons;
- moisten with the Cointreau; mix into the orange marmalade.
Cooking and finishing
- Heat 20 g of butter in a skillet; cook the remaining 12 macaroons, finely crumbled, until lightly coloured; add to the crêpe batter;
- in another pan, melt the 20 g of butter; pour in a spoonful of batter, just enough to make a crêpe thick enough to be sautéed. Keep warm in the oven, covered with a piece of aluminum foil;
- spread each crêpe with the filling; roll up and place on a serving platter;
- sprinkle with icing sugar and serve immediately.
