6 Tbsp. flour
6 eggs
6 Tbsp. milk
3 Tbsp. heavy cream
Butter Olive Oil (as needed)
For the Sauce:
1 c. unsalted butter, softened
10 Tbsp. sugar
7 Tbsp. Honeybell Orange White Balsamic
1 Tbsp. Cherry Balsamic
Make the crêpe batter: Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
Prepare the sauce: In a medium bowl, beat butter and 1⁄2 cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Mix together Honeybell Orange White Balsamic, Cherry Balsamic and brandy, beating constantly until very light and fluffy, about 2 minutes more.
Make the crêpes: Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little Butter Olive Oil, then pour in 1⁄4 cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
To serve: Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Remove pan from heat. Serve immediately.
*Tested in the French Cooking Class
