Orange Crepes

11:08 pm on 23 July 2007

(Serves 4, using 3 crêpes each)

Crêpe Batter

Ingredients

  • ½ cup plain flour
  • pinch of salt
  • 1 teaspoon sugar
  • 1 egg
  • 1 egg yolk
  • ½ cup milk
  • 60g butter

Method

Sift flour and salt into a basin. Add the sugar. Make a well in the centre and break in the egg. Add the yolk and a tablespoon of milk. Stir gradually with a whisk, working the flour down into the centre. Melt the butter. Leave to cool. Add the butter with enough milk to make it the consistency of cream. Leave to stand for 1 hour or longer and if goes too thick add a little more milk.

To make the crêpes:

Heat the pan first, then place in a small piece of butter. Ladle just enough batter to cover the base in a very thin layer. The pan should be hot enough so that it sets immediately. Cook over a fairly high heat until the rim turns slightly brown. Turn it over with a spatula and cook only very briefly on the other side. Slide out onto a plate and continue, greasing the pan with a dot of butter each time. Pile them up on top of each other, they won’t stick together and cover with cling film if not using for a while.

Orange Butter

Ingredients

  • 90g unsalted butter
  • rind of 1 large orange
  • 3 tablespoons icing sugar

Method

Cream butter with orange rind and sugar until fluffy. Spread a thin layer on each crêpe. Fold in triangles and leave aside. These can be prepared several hours beforehand and kept covered.

Orange Sauce

Ingredients

  • 30g butter
  • 4 tablespoons castor sugar
  • ¾ cup orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon brandy
  • 3 tablespoons orange flavored liqueur

Method

Melt the butter and add the sugar. Stir until mixture is foaming but don’t let the sugar brown and turn to toffee. Add the orange juice, lemon juice and cook gently until all the sugar is dissolved. This part can be done beforehand and then the sauce can be reheated.

To Serve

Place the crêpes in the sauce and warm gently. Add brandy and liqueur, heat through and serve (with lightly whipped cream).

Match with

Grand Marnier Liqueur

Asti Spumante

Noble Viognier
Trinity Hills Gimblett Gravels 2005

Orange Muscat & Flora
Brown Brothers 2006

From Nine To Noon

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