Steps
- Whisk 140g of all-purpose flour, 1 pinch of salt, 1 teaspoon of superfine sugar, and 2 eggs. Gradually add 200ml of sour cream mixed with 150ml of water, whisking until smooth; rest for 30 minutes.
- Whisk 1 teaspoon of cornstarch into 200ml of fresh orange juice in a saucepan. Heat gently, stirring for about 2 minutes, until thickened.
- Add 1 tablespoon of Seville orange marmalade, 1 tablespoon of amaretto, and the juice of ½ lemon. Cook briefly, then gradually whisk in 10g of cubed unsalted butter until glossy.
- Stir 30g of melted cooled unsalted butter into the batter. Heat a buttered nonstick skillet over high heat and swirl in a ladleful; cook for about 2 minutes, until it releases, then flip until golden.
- Repeat with the remaining batter. Dust each crêpe lightly with superfine sugar, spoon over sauce, and fold into quarters; finish with more sauce and toasted sliced almonds.