Crêpes: Navel Orange
with Orange Sorbet and Orange Confit
Candied Oranges (prepare one week in advance)
Wash the oranges, then prick them with a small knife. Dip oranges into a pan of cold water and bring to a boil. Once the water is boiling, remove the oranges and refresh in cold water. Repeat this process three times.
In a pot, prepare a syrup with 3 ⅓ cups of water and 3 ¾ cups of sugar. Put the syrup on a high heat and bring to a boil. Insert the oranges in the boiling syrup, then remove and let cool to room temperature. Do this once a day for 7 days, adding 1 ¼ cup of sugar each time to the same syrup.
Pancake batter (prepare one day before)
In a bowl, add flour, eggs, sugar and milk and whisk until smooth. Heat the butter slowly in a frying pan until the color looks hazel. Stir into the mixture and set aside.
Juice the orange to obtain about 3 ⅛ cup of juice. Reserve ½ cup for honey juice. Add the sugar to the remaining orange juice and pour into the ice cream maker.
Honey Orange Juices
Cut 1 Tbs butter into small pieces
Place a small saucepan over low heat, then add the lavender honey.
Mix in ½ cup of orange juice and bring to boil, then whisk in the butter
Remove from heat and set aside.
Pastry cream (for soufflé)
Blanch the egg yolks with the sugar, then mix in the flour or cornstarch.
Boil the milk, then pour over the egg and sugar mixture.
Transfer the mixture to a pot and cook 2-3 min until it thickens. Set aside.
Fresh Orange (Garnish)
Using a knife with a flexible blade, peel the 6 oranges and cut them into slices. Set aside.
Grease a non-stick frying pan with ½ Tbs butter
Use the crêpe dough made on the previous day to cook 8 crêpes over medium heat
Using a round cutter, cut the finished circles to about 16 cm diameter.
Cut the candied oranges into small cubes and add them to the pastry cream.
Whisk the 3 egg whites into firm snow. Whisk 1/3 of the whites to the pastry cream, then gently stir the rest with the spatula.
Put the pancakes on a flat tabletop and in the center of each add 1 tablespoon of soufflé, then fold in four.
Arrange the fresh orange slices (garnish) in a crown on each side on the plate.
Cook the stuffed crêpes in an oven at 350 ° - 400 ° F for 10 minutes.
Arrange two crêpes per plate, opposite the slices of orange garnish
Pour the orange juice with hot honey all around.
Serve immediately with orange sorbet and candied orange slices.
Chef Antoine Westermann's favorite late winter crêpe!
Serves 4 (Juicer and ice cream maker required)
3 ⅓ cups water
3 ¾ + 1 ¼ cups sugar per day for 7 days
1 ¼ cups milk
2 Tbs castor sugar
⅓ cup flour
2 Tbs butter
½ Tbs butter, for frying
4.5 lbs Oranges
½ cup sugar
Orange and honey juice
½ cup orange juice
1 tsp of lavender honey
1 Tbsp of butter
1 ¼ cups milk
2 egg yolks
¼ cup castor sugar
2 Tbsp cornstarch (or flour)
3 egg whites
1 candied orange