- Home
- Shop
- About Us
- Recipes
- School of Cooking
- Find Fustini's
- Customer Support
Add To Favorites
Whisk all ingredients together and set aside for 30 minutes. Make crepes by pouring scant 1/4 cup in a medium-size nonstick pan and cooking for 3 to 4 minutes over medium heat - or until slightly browned and fully cooked. Repeat until all crepes are made.
Whisk the cream in a chilled bowl until soft peaks form. Add powdered sugar and Fustini’s Sicilian Lemon Balsamic Vinegar and whisk until thickened. Fold in the orange segments and reserve.
Heat butter in a large skillet over moderate heat and add sugar. When sugar is mostly dissolved, add Fustini’s 12 Year White Balsamic and orange juice, zest and meat. Cook until mixture reduces by almost half and add alcohol to the flame. Fold crepes in quarters and add to glaze. Soak in glaze several minutes then remove it to a serving plate. Garnish with orange cream and orange zest.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.
