Serves 4:

• 8 Crêpes with a diameter of 12cm
• 200g of egg custard
• 100g of ORANGE MARMALADE
• 1,76 oz of orange juice
• 20g of orange liqueur

Method:

Fill the crêpes with the egg custard and the ORANGE MARMALADE. In a frying pan, warm the orange juice with the liqueur, spread the crêpes in the pan and warm. Place the crêpes on the plates to form butterflies and serve them together with the sauce.