Cappuccino crêpes

STEP BY STEP

Let's make something delicious.

1. 01

   Melt the butter. Mix the milk with the hot espresso. Whisk together the eggs, butter, icing sugar and milk–espresso mixture. Add half the flour and whisk to a smooth, runny batter. Stir in the remaining flour. Leave the batter to rest.

2. 02

   Peel the oranges with a knife, removing all the white pith. Cut out the segments between the membranes, catching the juice. Mix the starch and liqueur until smooth. Bring the orange juice and vanilla sugar to the boil. Stir in the starch–liqueur mixture, briefly return to the boil, then simmer over a low heat for a few minutes. Leave to cool.

3. 03

   Lightly brush the base of a non-stick frying pan (24 cm diameter) with oil. Pour in a quarter of the crêpe batter and swirl the pan to spread it thinly over the entire base. Cook over a medium heat for approx. 2 minutes on each side. Keep warm. Cook 3 more crêpes with the remaining batter.

4. 04

   Add the orange segments to the orange sauce and season with cardamom. Serve 1 crêpe per person with 2 scoops of ice cream and some orange sauce. Dust the crêpes with cocoa powder.