Crêpe in orange liqueur

Crêpe in orange liqueur

For an alcohol-free version, use orange juice and don’t flambé.

By , 21 September 2015
Crêpe in orange liqueur
  • Ready in: 45 mins
  • Serves: 4
  • Price: 65p per serving
Nutritional Info
Each 142g serving contains
  • Fat 27
  • Sat Fat 13
  • Sugar 14
  • Salt 0.28
  • Cals 447
of your reference intake.
Typical energy values per 100g: 1318kJ/315kcal.
  • 100g Asda Plain Flour
  • 1 large free-range egg
  • 250ml semi-skimmed milk
  • 15g unsalted butter, melted
  • 1-2 tsp sunflower oil
  • 75g unsalted butter
  • 2 tbsp caster sugar
  • 2 tbsp orange juice
  • 1 orange, zest of
  • 5 tbsp Grand Marnier (or Cointreau)
  • 25g Asda Ground Almonds
  • Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the egg, milk and melted butter. Whisk to make a smooth batter, then transfer to a jug.

  • Grease a small non-stick omelette pan with oil, wiping out any excess with kitchen paper. Heat the pan and pour in just enough batter to cover the base thinly, tilting the pan to cover it evenly. Cook for a minute or until the underside is golden. Flip over and cook the other side. Slide on to a plate.

  • Repeat until you’ve used all the batter, making about eight pancakes.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. For the filling, beat the butter with the caster sugar, then add the orange juice, grated orange zest, 2 tbsp Grand Marnier or Cointreau and the ground almonds.

  • Spread the orange butter on the crêpes and fold each one into halves and quarters. Put in a ovenproof dish, arranging them so they overlap slightly. Cook in the pre-heated oven for 10 minutes or until piping hot.

  • Heat the remaining liqueur in a small pan, pour over the crêpes and light with a match to flambé.

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