If you get yourself organized ahead of time by preparing the crepes and the orange butter then the final assembly of these utterly delicious crepes is quite straightforward.
Serves 6 - makes 12 approximately
- 150g white flour, preferably unbleached
- pinch of salt
- 1 dessertspoon castor sugar
- 2 large eggs and 1 or 2 egg yolks, preferably free range
- scant 450ml full fat milk
- 3-4 dessertspoons melted butter
- 150g butter
- 3 teaspoons finely grated orange rind
- 175g icing sugar
- freshly squeezed juice of 5-6 oranges
- 20.5cm non-stick crêpe pan
- First make the batter. Sieve the flour, salt, and sugar into a bowl, make a well in the centre and drop in the lightly beaten eggs.
- With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles.
- Let the batter stand in a cold place for an hour or so - longer will do no harm. Just before you cook the crêpes stir in 3-4 dessertspoons melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time.
- Next make the orange butter.
- Cream the butter with the finely grated orange rind. Then add the sifted icing sugar and beat until fluffy.
- Make the crêpes in the usual way.
- Heat the pan until quite hot. Grease the pan lightly with butter and pour in just enough batter to cover the base of the pan thinly - a small ladle can also be very useful for this.
- Loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate. The crêpes may be stacked on top of each other and peeled apart later. The greasing of the pan is only necessary for the first two or three pancakes.
- They will keep in the fridge for several days and also freeze perfectly. If they are to be frozen it's probably a good idea to put a disc of silicone paper between each for extra safety.
- Melt a blob of the orange butter in the pan, add some freshly squeezed orange juice and toss the crêpes in the foaming butter. Fold in half and then in quarters (fan shapes).
- Serve 2 or 3 per person on warm plates. Spoon the buttery orange juices over the top. Repeat until all the crêpes and butter have been used.
Note: A tablespoon (1 American tablespoon + 1 teaspoon) of orange liqueur eg. Grand Marnier or Orange Curacao is very good added to the orange butter.