Chardonnay, sweet, 2012
This exquisite wine is the perfect companion to desserts thanks to its sweetness and pleasant acidity. The gentle aromas of the wine slightly set off the exotic fruitiness of the orange.
Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35 min.
Meanwhile, zest one orange and fillet both.
Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.
Next, stir in remaining butter until a velvety sauce is formed.
Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.
Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.