Ingredient:
Juice of 2 oranges
125 g (4 oz) unsalted butter
60 g (2 oz) caster sugar
3-4 tbsp orange liqueur or brandy
Crepes:
125 g (4 oz) plain flour
1 egg
1 tbsp oil, plus extra for frying
300 ml (1/2 pint) milk
18-20 cm (7-8 in) Frying Pan
Method:
Make the crepes: sift the flour into a bowl. Make a well in the middle. Mix together the egg, 1 tbsp oil, and the milk, and pour into the well. Gradually beat in the flour, to make a fairly thin batter.
Heat a little oil in the frying pan, then wipe away the excess oil. Add 2-3 tbsp batter to the pan, tilting it to coat the bottom evenly. Cook for 45-60 seconds, then turn over, and cook the other side for about 30 seconds. Slide the crepe out on to a warmed plate.
Repeat to make seven more crepes. Stack the crepes on top of each other as soon as they are cooked (they will not stick together).
Make the orange sauce and add and fold the crepes. Heat to warm through.
Juice of 2 oranges
125 g (4 oz) unsalted butter
60 g (2 oz) caster sugar
3-4 tbsp orange liqueur or brandy
Crepes:
125 g (4 oz) plain flour
1 egg
1 tbsp oil, plus extra for frying
300 ml (1/2 pint) milk
18-20 cm (7-8 in) Frying Pan
Method:
Make the crepes: sift the flour into a bowl. Make a well in the middle. Mix together the egg, 1 tbsp oil, and the milk, and pour into the well. Gradually beat in the flour, to make a fairly thin batter.
Heat a little oil in the frying pan, then wipe away the excess oil. Add 2-3 tbsp batter to the pan, tilting it to coat the bottom evenly. Cook for 45-60 seconds, then turn over, and cook the other side for about 30 seconds. Slide the crepe out on to a warmed plate.
Repeat to make seven more crepes. Stack the crepes on top of each other as soon as they are cooked (they will not stick together).
Make the orange sauce and add and fold the crepes. Heat to warm through.
