Vessy’s Gourmet kitchen

1. Add egg, milk, flour, water, sugar, salt and vanilla to a blender and give it a blitz;
2. Butter grease your pan and pour crepe batter and swirl it around; cook on both sides until golden; repeat this process for all 5 crepes; butter each crepe after cooking to prevent them from sticking;
3. Add 3 tbs of butter, Cointreau, orange juice + zest and sugar to a pan; cook for a few minutes until it thicken. and emulsify with 1 one more tablespoon of butter in the end; dip each crepe into the sauce and fold it twice;
4. Arrange crepes on a platter as you drizzle the remaining sauce; serve with whipped cream, mint and indulge!