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- 100g plain flour
- 1 large egg, plus 1 extra yolk
- 300ml semi-skimmed milk
- 1 tbsp sunflower oil, plus 1 tsp to cook
- 25g unsalted butter, melted, plus 125g to finish
- 1 large orange, zest and juice of
- 50g caster sugar, plus 1 level tbsp to serve
- 4 tbsp cointreau, plus 2 tbsp to flambé (optional)
Sift the flour into a large bowl. Add a pinch of salt. Make a well in the centre. In another bowl, lightly beat the egg and extra yolk with 75ml of the milk. Pour into the well. Gradually stir in the flour to form a thick batter. Beat in the rest of the milk.
Pour the batter into a jug. Leave to stand for 30 minutes.
Lightly grease a small, non-stick frying pan with kitchen roll dipped in melted butter. Heat the pan over a medium heat.
Stir the batter, then pour enough in the pan to thinly cover the base, swirling it to coat evenly. Cook until the underside is golden, then flip over with a palette knife. Cook until the other side is golden. Slide the crêpe on a plate. Repeat with the rest of the batter.
Put the orange zest and juice, sugar and remaining butter, plus 4 tbsp liqueur, in a large frying pan and heat gently until simmering. Simmer for 2 minutes.
Put one crêpe in the pan and baste with orange butter. Fold in half, then half again, to make a triangle. Put to one side of the pan. Repeat with the other crêpes. Sprinkle on the remaining sugar and serve immediately, or flambé them for dramatic efect.
To flambé the crêpes, put the 2 tbsp liqueur in a small pan and heat for a few seconds. Carefully set light to it with a long match or taper, then pour over the crêpes. Wait for the flames to burn out before serving.
Please drink responsibly. For the facts, visit drinkaware.co.uk.