INGREDIENTS
For the crêpes
200g (7oz) flour, sifted
1 tbsp sugar
½ tsp salt
4 eggs
400ml (14fl oz) milk, plus more as needed
100g (3½oz) unsalted butter, melted and cooled, plus more as needed
For the orange butter
175g (6oz) softened, unsalted butter
30g (1oz) icing sugar
3 large organic oranges – zest 2 of the oranges, remove the peel thinly from 1 orange and cut it into fine strips
1 tbsp Grand Marnier (orange liqueur)
Method
- To make the crêpes, mix together the flour, sugar, and salt. Make a well in the middle. Add the eggs and 200ml (7fl oz) of the milk. Using a whisk, stir until the mixture is smooth, adding in 50g (13⁄4oz) of the melted butter. Then stir in the rest of the milk. Cover the batter and rest for 30 minutes.
- Meanwhile, make the orange butter. Using a hand mixer, beat the butter and icing sugar together until creamy. Once you have zested and thinly peeled the oranges, carefully peel them to remove all of the white skin. Using a knife, cut along the membranes that separate the orange fillets to section the oranges and catch the juice in a bowl as you work. Add the orange zest, 2 tablespoons of orange juice, and the Grand Marnier to the butter cream, and whisk.
- Put the strips of orange peel into boiling water for 2 minutes, then drain.
- Add a little melted butter to the frying pan and heat over a medium heat. To make one crêpe, ladle 2–3 tablespoons of batter into the frying pan and tilt to distribute the batter evenly. Fry the crêpe for 1 minute, turn it with a spatula, fry for another 30–60 seconds and remove from the pan. Repeat with the remaining batter to make 12 crêpes, adding more butter to the frying pan as needed.
- Spread one side of each crêpe with the orange butter. Reheat the frying pan. Place 1 crêpe in the frying pan, coated side down, and fry it for 1 minute. Fold the crêpe twice. Repeat with the remaining crêpes. Place 2 crêpes on each of the pre warmed plates, drizzle with the sauce from the frying pan, and garnish with orange segments and strips of orange peel.