For the crêpes:

• 120 ml vegetable drink
• 200 gr flour
• Olive or sunflower oil
• Sugar
• A pinch of salt

For the crêpe sauce:

• The juice of 3 or 4 oranges
• Grand Marnière or any other orange liquor
• Sugar
• Margarine

For the fruit salad in green tea:

• A varied selection of in-season fruits; in our case, tangerines, pears, kiwis and grapes
• Green tea
• Water and sugar

First of all, bring water to the boil in a casserole. Once the water is boiling, add green tea, remove from the heat and cover for a couple of minutes. You can also add a little bit of sugar, but we didn’t because we wanted to create a contrast between the bitterness of the green tea and the sweetness of the crêpes. Then, prepare the fruit with different shapes; the tangerines in clean segments, the grapes in halves and without seeds and the kiwis in cubes, for example.

Now, bring the green tea to the boil and add the fruit. As the temperature has dropped, the tea will stop boiling. Maintain the heat until until the tea and the fruits start boiling again. Then, remove the casserole from the heat and let it coold down at room temperature.

Let’s prepare now the mixture for the crêpes. Mix thoroughly in order to remove all lumps. Once again, the proportions are quite relative. The result should be a fluid with the consistency of a milkshake, but not too thick, so that we can later prepare thin crêpes. In any case, you can always compensate the mixture with more vegetable drink or flour. Once the mixture is ready, let it settle down in the fridge for about 20 minutes.

Now we are ready to fry the crêpes. Prepare a saucepan with a little bit of margarine and then fry the crêpes one by one. Ya estamos listos para freirlas. Usually, the first ones are the most difficult ones, but do not worry; you will get the hang of it. When the crêpes are ready, set them aside.

Take a big saucepan, add sugar and let it melt. When the sugar is still colourless but liquid, add a little bit of margarine. Stir until both ingredients have completely melted. We want to obtain a blonde caramel. Add the orange juice and stir until the mixture is homogeneous. Bring it to the boil and add a splash of Grand Marnière or any other orange liquor, preferably. Carefully famblé the caramel and cook it until it becomes a little bit thicker.

Finally, proceed to present the recipe. The crêpes at the bottom of the plate, soaked with the blonde caramel and the fruit salad with green tea covering the crêpes.

Beautiful!