PREPARATION

  1. Beat the eggs, flour, sunflower oil, milk and sugar in a large bowl into a smooth batter without lumps.
  2. Put the batter in the fridge for 30 min.
  3. For the sauce, melt the butter in a saucepan over low heat. Add the sugar, cognac, Grand Marnier, orange zest and orange juice. Bring to the boil while stirring
  4. and make sure the sauce becomes syrupy. Set aside.
  5. Melt the butter in the pancake pan to fry the crêpes. When the butter has melted, pour a thin layer of the batter into the pan. Bake both sides golden brown.
  6. Place the crêpes on a warm plate. Pour the sauce into the pan over low heat. Place the crepes in the pan one by one and fold them twice, so you get triangles.
  7. Sprinkle the sauce over the crepes and serve immediately.
  8. Flambering
  9. Heat the Grand Marnier and cognac in a saucepan. Pour this over the crepes and use a flame to flambé them.