This is great for the dessert-lovers.
Serves 6
2/3 cup flour
1/4 tsp salt
2 tbsp superfine sugar
2 eggs, lightly beaten
1 cup milk
4 tbsp water
2 tbsp orange flower water or orange liqueur
2 tbsp unsalted butter, melted, plus more for frying
For the orange sauce:
6 tbsp unsalted butter
1/4 cup superfine sugar
grated zest and juice of 1 large orange
grated zest and juice of 1 lemon
2/3 cup fresh orange juice
4 tbsp orange liqueur, plus more for flaming
brandy for flaming
orange segments, to decorate
1) In a medium bowl, sift the flour, sugar and salt. Make a well in the center and pour in the beaten eggs. Using an electric whisk, beat the eggs, adding a little flour until it is all incorporated. Slowly whisk in the milk and water to make a smooth batter. Whisk in the orange flower water or liqueur, if using, then strain the batter into a large pitcher and set aside for 20-30 minutes. If the batter thickens, add a little milk or water to thin.
2) Heat a 7-8 inch crepe pan over medium heat. Stir the melted butter into the crepe batter. Brush the hot pan with a little extra melted butter and pour in about 2 tbsp of the batter. Quickly tilt and rotate the pan to cover the base with a thin layer of batter. Cook for about 1 minute until the top is set and the base is golden. With a spatula, lift the edge to check the color, then carefully turn over the crepe and cook for 20-30 seconds, just to set. Slide the crepe out onto a plate.
3) Continue cooking the crepes, stirring the batter occasionally and brushing the pan with a little melted butter as and when necessary. Place a sheet of wax paper between each crepe as they are stacked to prevent sticking.
4) To make the sauce, melt the butter in a large frying pan over medium-low heat, then stir in the sugar, orange and lemon zest and juice, the additional orange juice and the orange liqueur.
5) Place a crepe in the pan browned-side down, swirling gently to coat with the sauce. Fold it in half, then in half again to form a triangle and push to the side of the pan. Continue heating and folding the crepes until all are warm and covered with the sauce.
6) To flame the crepes, heat 2-3 tbsp each of orange liqueur and brandy in a small sauce pan over medium heat. Remove the pan from the heat, carefully ignite the liquid with a match then gently pour over the crepes. Scatter over the orange segments and serve at once.
Source: French - Delicious Cuisine Made Easy by Carole Clements and Elizabeth Wolf-Cohen
