Loïc Raison and his chef Gaël Orieux joined forces to make the crepe sparkle. To be enjoyed with a glass of cider.
Make the crepe batter by mixing all the ingredients together and let it rest.
In a saucepan, make a caramel with water, liquid glucose, and sugar. Add the pineapple juice and let it reduce to obtain a syrup.
Boil water and immerse the orange juliennes. Let cook for 30 seconds and drain.
Heat a skillet with a bit of oil and make the pancakes.
Fold the crepes into quarters. Melt a bit of butter in a pan and add the crepes. Add the pineapple syrup and orange juliennes, and coat them well with the syrup.
To finish, plate and top with grated coconut.
0 servings
6
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