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For some reason, roughly during the dawn of time itself, crêpes and oranges were put together and this fabulous dessert was invented! This is how we make this classic pudding which is rich, zesty and bursting with enough flavour to leave a long lasting impression.
- For the batter:
- 200g plain flour
- 30g caster sugar
- 2 whole eggs
- 470ml milk
- 75g melted butter (cool)
- For the sauce:
- 50g butter
- 100g caster sugar
- 50ml Grand Marnier or Cointreau
- Zest and juice of 1 orange
Preparation Time: 15 minutes
Cooking Time: 25 minutes
- Place the flour, sugar and eggs into the bowl.
- Whisk them together until it is lump free, then add in the milk. Mix it in, then pour in the melted butter and mix that in. Leave the batter mixture to stand for 10 minutes.
- In a non-stick frying pan put a tablespoon of vegetable oil and rub it around the pan with a piece of kitchen towel so the pan appears almost dry (keep the kitchen towel to repeat this for the next crêpes and so on).
- Heat the pan over a medium heat until it is hot. Pour about 50ml of the batter into the pan and immediately roll the pan around to coat the bottom surface of the pan before the batter has a chance to set.
- Cook the crêpe on the first side for about 2 minutes, until it has turned golden brown.
- Flip the crêpe over using a palate knife, a flexible spatula or if you’re feeling brave and have a very non-stick frying pan, toss the crepe high into the air and try to catch it again with the pan. Cook the crêpe for 1 minute on the second side before transferring to a plate.
- Repeat stages 4 to 6 for all the batter (you should be able to produce about 6 - 8 crêpes).
- Weigh out the ingredients for the sauce and prepare them so that everything is ready to hand
- In a large non-stick frying pan that can accommodate all the crêpes, place the butter, caster sugar, orange juice and zest and boil together for 1 minute.
- Place a flat, unfolded crêpe into the pan, coat it all over with the sauce and then fold in half then into a quarter.
- Repeat this with all the crêpes until the pan has all the crêpes in it, folded into quarters.
- Pour in the alcohol and take a lit match to it so that it flambés (this is generally performed in front of ones guests over a portable stove with all the spectacle of culinary theatre that accompanies it).
- Serve. We served it with a ball of vanilla ice cream.
Can it be frozen? Yes, but only the cooked crêpes at stage 7 if you put them individually between sheets of greaseproof paper.
Can it be prepared in advance? Yes, to stage 7, up to 3 days in advance.
Will leftovers be nice? No, not really.
- It has long been rumored that there are methods involving special incantations and magical rites that prevent the first crêpe of a batch from being rubbish. In our experience, it doesn't work and the first one is best eaten secretly in the kitchen by the chef or a houshold pet.