- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes 30 mins chilling
- Effort: medium
For the crepes
- 110 g plain flour
- 1 eggs, beaten
- 1 egg yolks
- 290 ml milk
- 1 tbsp vegetable oil
For the sauce
- 1 oranges, zest
- 25 g caster sugar, plus 1 tbsp
- 75 g unsalted butter
- 6 tbsp Cointreau
1. Sift the flour with a pinch of salt into a bowl and make a well in the centre, exposing the bottom of the bowl.
2. Put the egg and egg yolk, with a little of the milk, into this well. Using a wooden spoon or whisk, mix the egg and milk drawing in the flour from the sides.
3. Once the mixture has the consistency of thick cream add the remaining milk and stir in the oil. (This batter can also be made by placing all the ingredients in a blender for a few seconds.) Cover the bowl with cling film and refrigerate for 30 minutes.
4. Heat a medium-sized frying pan and oil lightly. Pour in enough batter to thinly coat the bottom of the pan. Cook over a medium heat until set and just turning brown, flip with a palette knife and cook the other side.
Repeat with the remaining batter to make 10-12 pancakes in total.
5. In a non-stick frying pan, combine the orange zest and juice, the sugar, butter and 2 tablespoons of the Cointreau. Simmer for around 5 minutes, then place one crêpe in and fold it with a fork into 4, leave it on the side of the pan, and repeat with all the crêpes. Sprinkle the tablespoon of caster sugar over.
6. In a small saucepan, heat the remaining Cointreau, ignite it with a match, and pour it over the crêpes. Serve immediately.
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