100 g flour
300 ml milk
1 tbsp water
Butter or oil for frying
2 tbsp Kinneret Farm silan
5 dates, diced
Juice from 1 orange
50 g butter
2 tbsp brandy
1 tbsp Grand Marnier liqueur
- Beat the eggs and mix in the milk and water.
- Put the flour into a large bowl and create a well in the flour.
- Pour the egg mixture into the well.
- Whisk the liquids with the flour, starting in the center and working your way out in circles towards the sides of the bowl until all of the flour is combined with the liquids and the batter is smooth with no lumps.
- Put the batter aside for at least 30 minutes.
- Heat butter or oil in a pan.
- Pour a little batter into the middle of the pan and then spread the batter by rotating the pan until the entire pan is covered with a thin and even layer of batter.
- Fry until golden and flip. Cook until both sides are golden.
- Repeat until all the batter has been used.
- Stack the crepes as you remove them from the pan, so that they stay warm. Sprinkle flour between each crepe so that they don’t stick to each other.
- Heat butter, silan, orange juice and diced dates in a large pan on medium heat until the butter has melted and you have a smooth sauce with pieces of date.
- Fold each crepe into quarters (fold in half to a half-moon shape, then fold in half again to create a triangular wedge).
- Arrange the folded crepes in the pan with the sauce and heat them for a few minutes, turning them over in the middle.
- Mix the brandy and the liqueur and pour them over the crepes.
- Leaning away from the pan, carefully light the alcohol mixture at the edge of the pan and serve the flaming crepes in the pan.
After a short time, the alcohol will evaporate and the flames will die down and you will be able to serve the crepes on individual plates. Your guests will leave licking their fingers. Bon appetit!