Orange Crepes

Makes about 24 crepes

• 250g plain flour
• 500ml milk
• 3 eggs
• 100g butter melted
   

Sift the flour and stir in the milk, eggs, and melted butter. Cover and chill for at least an hour. Heat a crepe pan and brush with butter. Ladle a small amount into the pan and swirl in a thin layer. Cook on both sides until firm without adding colour. Layer onto a plate and continue with the remaining batter.

For the sauce

• 3 oranges
• 60g butter
• 300ml orange juice
• 70g caster sugar
    

Zest oranges then peel and segment them. Add butter and sugar to a large frying pan and cook for 2 to 3 minutes until dissolved. Add orange zest and juice. Simmer for a few minutes until the sauce thickens and becomes glossy. Stir in orange segments. Arrange crepes on a platter and spoon over sauce. serve hot