February is a short month, but full of pancakes and romantic gestures. In France they have two pancake days, Shrove Tuesday or Mardi Gras, and Le Chandeleur (Candlemas) day on February 2nd.

Components:

For the crepe mixture

  • 125 gr. flour
  • 3 eggs
  • 2 tablespoons of sunflower oil
  • 75 gr. salted butter (melted)
  • 3 tablespoons of sugar
  • 350ml whole milk

For the orange sauce:

  • 100 gr. salted butter
  • 100 gr. sugar
  • 8 tablespoons Grand Marnier or Cointreau
  • 3 tablespoons of cognac
  • Zest and juice of 1 orange
  • 50 gr. butter (for cooking)

Implementation:

For the crepe mixture

  1. Sift the flour into a bowl and make a well in the center.
  2. Add all the remaining ingredients to the mixture and mix well with a wire whisk, removing any lumps that may form. Let the mixture rest in the fridge for a good hour.

For the orange sauce

  1. Put the butter in a small saucepan, add the sugar, 2 tablespoons of Grand Marnier or Cointreau and 1 tablespoon of brandy, the orange zest and juice. Bring to a boil, stirring constantly, then stir until the sauce thickens.

For the crepes

  1. Heat some butter in a crepe pan.
  2. Pour some crepe batter in the center, tilting the pan so that the batter covers the surface thinly and evenly.
  3. Cook for about 20 seconds, then flip the crepe over and cook for another 20 seconds until golden brown.
  4. Take it out of the pan, put it on a warm plate and keep it warm while you make the rest, melting a little butter in the pan.

For each one:

  1. To serve, pour the sauce into a pan over low heat.
  2. Place the crepes in the sauce one at a time, fold them once and then again to form small triangles.
  3. Pour the sauce over the crepes to make sure they are all absorbed by the sauce.
  4. Heat the remaining Grand Marnier and the cognac in a small saucepan. At the table, put the pan and pour over the crepes, then serve.