Orange Crepes


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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