Arabic crepes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the untreated orange, rub dry and finely grate approx. 1 teaspoon of the peel. Peel this and 2 other oranges in such a way that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Squeeze the remaining 4 oranges. Boil up the orange juice with honey, add vanilla pulp and cinnamon stick and boil down at low heat for about 10 minutes

2. 2

   Melt 50 g butter. Mix eggs, milk, flour, salt, orange peel, liquid butter and rose water with a whisk to a smooth dough, pour through a sieve and let rest for a while. Knock the seeds out of the pomegranate half using a wooden spoon. Spread a thin layer of clarified butter on a coated pan (approx. 15 cm Ø), heat it up. Bake 1/12 of the dough in it to a thin crêpe. Fold the crêpe into a triangle and keep covered warm. Do the same with the rest of the dough. In the meantime, repeatedly spread the pan with clarified butter

3. 3

   Soak gelatine in cold water. Cut 40 g butter into flakes. Squeeze the gelatine and dissolve in the orange sauce. Stir in the butter flakes with a whisk. Season to taste with ouzo. Wash the thyme, shake dry and add to the sauce together with the orange fillets. Warm up briefly. Pluck the marzipan into pieces

4. 4

   Arrange the crêpes on plates, add orange filets with sauce. Sprinkle with pomegranate seeds and marzipan pieces

Nutrition Facts

KCAL
390 kcal

CARBS
35 g

FATS
22 g

PROTEINS
10 g