batter
9oz casava flour (by weight)
16oz whole milk
4oz sugar
2ea whole egg
1t salt – kosher
2oz melted butter
- mix all ingredients till smooth, use within 3 days, best used cold.
- heat skillet (non-stick or well seasoned) 240*
- cook crepe till golden and reserve
- build sauce in pan
- 2oz fresh lemon
- 4oz fresh orange juice
- 2oz brown sugar
- reduce till syrup forms 4-5 minutes
- add zest of lemon and orange 1T each, add 2oz orange liquer(Grand Manier)
- swirl in 3oz unsalted butter and 1t vanilla paste
- add crepe and fold in sauce and plate. pour remaining sauce over the top
- serve with ice cream or whipped cream