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Et si on saupoudrait d’une bonne dose de branchitude nos recettes vintages ? Démonstration avec le chef Nicolas Boussin qui booste comme on aime les mythiques crêpes flambées au Grand Marnier.

Temps de préparation : 10 min

Temps de cuisson : 5 min

Étape 1 :

Versez dans une poêle le jus d’orange, le caramel, la maïzena.

Étape 2 :

Faites ensuite bouillir en mélangeant au fouet.

Étape 3 :

Incorporez le beurre et la liqueur Grand Marnier ® en continuant à mélanger.

Étape 4 :

Rangez dans un plat les crêpes pliées en 4 et nappez-les avec cette sauce.

Étape 5 :

Réchauffez à 180° pendant 5 min et servez immédiatement.

Le conseil de Nicolas ?

Au dernier moment, arroser les crêpes de Grand Marnier ® et flamber aussitôt.

"L'abus d'alcool est dangereux pour la santé. A consommer avec modération."

 

Découvrez aussi les crêpes aux spéculoos et chocolat blanc et les pancakes à la banane sans gluten et sans lactose.

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Ingrédients pour 6 crêpes :

55 g de caramel (acheté dans le commerce)

- 15 cl de jus d’orange

- 2 cuillères à café de maïzena (5 g)

- 3 cl de liqueur Grand Marnier ®

15 g de beurre

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And how about sprinkling a touch of trendy in our vintage recipes? Demonstration with chef Nicolas Boussin who boosts as we like them the mythical crêpes flambées with Grand Marnier.

Preparation time: 10 min

Cooking time : 5 min

Step 1 :

Pour the  orange juice, the caramel and the corn starch in a pan.

Step 2 :

Bring to a boil while mixing with a cooking whip.

Step 3 :

Incorporate the butter Grand Marnier ® liqueur by continuing to mix.

Step 4 :

Place in a dish the crêpes folded in 4 and cover up with the sauce.

Step 5 :

Warm at 180° during 5 min and serve immediately.

A tip from Nicolas ?

At the last moment, pour the Grand Marnier ® and light immediately.

 

Also discover the crêpes with speculoos and white chocolate and the banana pancakes with no-gluten and no-lactose.

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Et si on saupoudrait d’une bonne dose de branchitude nos recettes vintages ? Démonstration avec le chef Nicolas Boussin qui booste comme on aime les mythiques crêpes flambées au Grand Marnier.

Temps de préparation : 10 min

Temps de cuisson : 5 min

Étape 1 :

Versez dans une poêle le jus d’orange, le caramel, la maïzena.

Étape 2 :

Faites ensuite bouillir en mélangeant au fouet.

Étape 3 :

Incorporez le beurre et la liqueur Grand Marnier ® en continuant à mélanger.

Étape 4 :

Rangez dans un plat les crêpes pliées en 4 et nappez-les avec cette sauce.

Étape 5 :

Réchauffez à 180° pendant 5 min et servez immédiatement.

Le conseil de Nicolas ?

Au dernier moment, arroser les crêpes de Grand Marnier ® et flamber aussitôt.

"L'abus d'alcool est dangereux pour la santé. A consommer avec modération."

 

Découvrez aussi les crêpes aux spéculoos et chocolat blanc et les pancakes à la banane sans gluten et sans lactose.

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Ingrédients pour 6 crêpes :

55 g de caramel (acheté dans le commerce)

- 15 cl de jus d’orange

- 2 cuillères à café de maïzena (5 g)

- 3 cl de liqueur Grand Marnier ®

15 g de beurre

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And how about sprinkling a touch of trendy in our vintage recipes? Demonstration with chef Nicolas Boussin who boosts as we like them the mythical crêpes flambées with Grand Marnier.

Preparation time: 10 min

Cooking time : 5 min

Step 1 :

Pour the  orange juice, the caramel and the corn starch in a pan.

Step 2 :

Bring to a boil while mixing with a cooking whip.

Step 3 :

Incorporate the butter Grand Marnier ® liqueur by continuing to mix.

Step 4 :

Place in a dish the crêpes folded in 4 and cover up with the sauce.

Step 5 :

Warm at 180° during 5 min and serve immediately.

A tip from Nicolas ?

At the last moment, pour the Grand Marnier ® and light immediately.

 

Also discover the crêpes with speculoos and white chocolate and the banana pancakes with no-gluten and no-lactose.

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