Caramel and orange sauce (for crêpe and other desserts)


  • Juice from 2 fresh oranges 
  • 1 Cup (55g) sugar
  • ½ stick (55g) butter


  1. Juice two oranges. Set aside.
  2. Zest and juice a lemon. Set aside.
  3. In a saucepan, melt sugar until having a golden caramel.
  4. Put a piece of butter on the caramel to stop cooking, mix.
  5. Pour the juices on the caramel and mix well until it’s melted.
  6. Add the rest of the butter in small pieces and keep mixing and cooking until having a thick sauce.
  7. In a large pan, pour some orange sauce, top with two crêpes and let soak crêpes.
  8. Then, fold in four.

Et voilà!