Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
for the crêpe batter:
125 g plain flour
2 tblsp sunflower oil
75g salted butter (melted)
3 tblsp sugar
350 ml full-fat milk
for the orange sauce:
100 g salted butter
100 g sugar
8 tblsp grand marnier or cointreau liqueur
3 tblsp brandy
zest and juice of 1 orange
50g butter (for the cooking)
Sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and stir well with a whisk, working out any lumps that form. Let the batter rest in the fridge for a good hour.
To make the sauce, put the butter in a small saucepan, add the sugar, 2 tablespoons of Grand Marnier or Cointreau and 1 tablespoon brandy, and the orange zest and juice. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
To cook the crêpes, heat a little of the 50g of butter in a crêpe pan. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook for about 20 seconds, then flip the crêpe over and cook for a further 20 seconds until it is golden brown. Slide it out of the pan onto a warmed plate and keep warm as you make the rest, melting a little butter in the pan for each one.
To serve, pour the sauce into a frying pan over a low heat. Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles. Spoon the sauce over the crêpes to make sure they are all soaked with sauce. Warm the remaining Grand Marnier and brandy in a small saucepan. At the table, pour it over the crepes in the pan, ignite for a magnificent flambé and serve.