Crepes with oranges and raisins

2_17307 Orange and raisin CREPES INGREDIENTS for 4 PEOPLE For the crepes: 5 tablespoons of corn flour, 6 tablespoons flour, a sachet of baking powder, 4 eggs, 2 tablespoons of sunflower oil, 1/2 glass of water, 1/2 cup of milk, 2 tablespoons sugar, filled the rind of a lemon or an orange, a pinch of salt.

For the crepes with Orange: 2 oranges, 1 teaspoon sugar, 20 g butter, a shot of Grand Marnier or brandy.

For the raisin filling: 50 g butter, 100 g of raisins, a glass of brandy, 100 g sugar, orange juice.

In a bowl, mix the cornstarch with flour, sugar, salt, baking powder, oil and eggs; beat well and add slowly the milk and water until dough is smooth and without lumps and add the lemon rind or orange zest.

Put to heat a non-stick, small frying pan greased with butter.

With the help of a spoon, pour the pasta into the Pan, forming a thin layer, simmer over high heat, both sides held upside with a wooden spatula.

Serve the warm and sugared crepes.

For the crepes: orange peel the oranges and cut them into wedges with which you will fill the crepes.

In a small buttered casserole make flaming brandy, then lay the crepes and serve hot.

For the raisin pancakes: place the raisins for a couple of hours to soak in brandy, drain and with these fill the crepes.

Sprinkle raisins with sugar and butter and close the crepes.

Put them in a saucepan with the orange juice and cook for 5 minutes.