1 cup + 3 tbsp (125 g) plain flour
pinch salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
105 ml (7 tbsp) Grand Marnier or Cointreau
a little oil for frying
1 stick (8 tbsp) 4 oz (112 g) unsalted butter
2/3 cup (130 g) caster sugar (superfine granulated)
finely grated zest and juice of 1 large orange
finely shredded orange zest, blanched to decorate
pinch salt
1 egg
1 1/4 cup (1/2 pint) 300 ml milk
105 ml (7 tbsp) Grand Marnier or Cointreau
a little oil for frying
1 stick (8 tbsp) 4 oz (112 g) unsalted butter
2/3 cup (130 g) caster sugar (superfine granulated)
finely grated zest and juice of 1 large orange
finely shredded orange zest, blanched to decorate
method
1. Sift the flour and salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
2. Gradually beat in the milk, drawing in the flour to make a smooth batter.
3. Cover and leave to stand for 20 minutes.
4. Stir 15 ml (1 tbsp) of the liqueur into the batter, then heat a little oil in an 18 cm (7 inch) heavy-based pancake or frying pan.
5. Pour in just enough batter to thinly coat the base of the pan. Cook over a moderately high heat for about 1 minute until golden brown.
6. Turn or toss and cook the second side for 1 minute until golden. Keep warm while cooking the rest of the batter.
7. Heat the butter and sugar in a large heavy-based frying pan until thick and syrupy.
8. Add 30 ml (2 tbsp) liqueur with the orange zest and juice and heat through.
9. Fold the crepes into triangles by folding each one in half and then in half again.
10. Put in the frying pan and spoon over the sauce to coat evenly.
12. Heat the remaining liqueur gently in a saucepan.
13. Pour over the crepes and set alight, basting until the flames die down.
14. Serve at once topped with orange zest.
2. Gradually beat in the milk, drawing in the flour to make a smooth batter.
3. Cover and leave to stand for 20 minutes.
4. Stir 15 ml (1 tbsp) of the liqueur into the batter, then heat a little oil in an 18 cm (7 inch) heavy-based pancake or frying pan.
5. Pour in just enough batter to thinly coat the base of the pan. Cook over a moderately high heat for about 1 minute until golden brown.
6. Turn or toss and cook the second side for 1 minute until golden. Keep warm while cooking the rest of the batter.
7. Heat the butter and sugar in a large heavy-based frying pan until thick and syrupy.
8. Add 30 ml (2 tbsp) liqueur with the orange zest and juice and heat through.
9. Fold the crepes into triangles by folding each one in half and then in half again.
10. Put in the frying pan and spoon over the sauce to coat evenly.
12. Heat the remaining liqueur gently in a saucepan.
13. Pour over the crepes and set alight, basting until the flames die down.
14. Serve at once topped with orange zest.
serving amount
serves 4 - 6
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