Ingredients
4 tablespoons butter
4 tablespoons sugar
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon juice lemon
12 each crepes
1 tablespoon brandy
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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melt the butter and add sugar. stir, then add the lemon zest and the orange zest and juices. reduce until syrupy. add crepes and berries and carefully flame with brandy. remove crepes, fill with berries and reduce sauce to glaze. pour over crepes.