Recipe: Crêpes a la Bastiaise

Name: Crêpes a la Bastiaise
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: :la Mandarine et le Cédratpour 4 a 6 personnes :Pour une quinzaine de crêpes environ :250 g de farine (type 55); 4 oeufs entiers (battus en omelette); 1 pincée de sel fin; 60 g de beurre cuit «meunière»; 50 cl de lait (1/2 litre) ou 25 cl d'eau et 25 cl de lait; 30 g sucre semoule; 120 g de beurre de baratte pommade (très mou); 3 jus de mandarine (ou celui d'une orange); 5 cl de liqueur de mandarine; 100 g de confiture de cédrat avec petits morceaux; beurre fin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (4 reviews) Desserts

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Here is the combination of 2 flagship products harvested in Corsica

Ingredients for 4 servings

: the Mandarin and the Citronfor 4 to 6 people:For about fifteen crêpes:

250 g of flour (type 55)
4 whole eggs (beaten like an omelette)
1 pinch of fine salt
60 g of butter cooked "meunière"
50 cl of milk (1/2 liter) or 25 cl of water and 25 cl of milk
30 g caster sugar
120 g of churned butter pomade (very soft)
3 mandarin juices (or that of an orange)
5 cl of mandarin liqueur
100 g of citron jam with small pieces
fine butter

Step-by-step directions

1 Prepare your crêpe batter by adding the elements one by one then cover with a clean cloth and let rest for 1 hour.

2 In a bowl place the butter then with a whisk incorporate the fruit juice (mandarin or orange) and add the mandarin liqueur.

3 Cook your crêpes by placing them on a plate.

4 In a pan melt a little of your mandarin butter then one by one place a crêpe spread with a little citron jam and fold in 4 do this until the end of your crêpes.
Service
Put back in your pan 4 by 4 your folded crêpes heat them up then sprinkle them with a little mandarin liqueur.
As usual I thank my friend Xavier Calizi established in Barretali exceptional producer of citrons and regional liqueurs.
www.lescedratsducapcorse.com

Crêpes Cédrat Corse