4 oranges, peeled and cut into segments,
pith removed
juice of 1 orange
3 tbsp brandy
12 crêpes, warmed
rind of 1 orange, grated - garnish
Method :
Poach orange
segments gently in orange juice until heated through. Drain off juice
and set aside. Add brandy to fruit in frying pan, heat and ignite with a
match or a lighter. Stir fruit gently and allow brandy to burn out. Pour
juice back into pan and reheat. Place crêpes one by one in pan, filling
each with fruit, and folding each into four to make a triangle. This
allows crêpes to absorb the juice. Serve topped with sprinkling of
orange rind.
