These fluffy crepes are topped with an orange sauce.
Ingredients
- 250g flour sieved
- 4 eggs
- 40g melted butter
- 500ml full fat milk
- Pinch of salt
- 4 oranges
- 100g butter
- 100 sugar
- 2 tablespoons fresh mint shredded
- 20ml Grand Marnier (optional)
Method
- Place the flour in a bowl and make a well in the centre, add the butter and eggs, whisk and slowly add the milk till smooth, add the salt and strain mixture. Cover and leave to rest for a least 2 hours.
- Heat a crepe pan or nonstick pan over a moderate heat, grease with a little softened butter using a paper towel, using a ladle or jug add the batter to the pan cook for a minute or two each side, repeat till all the batter is used.
- Fold the crepes twice to make them into quarters, 2 per portion.
- Heat a large pan, over moderate heat, add the zest and juice of 2 oranges, butter and sugar, gently simmer, add the quartered crepes heat for 2 minutes, to finish add the Grand Marnier and flame (optional!).
- Zest and segment the remaining 2 oranges and combine with the shredded mint.
