A classic crêpe recipe with an orange & grand marnier sauce.
Servings: 4 Prep Time: 10 mins Cooking Time: 40 mins
What you'll need
For the crêpes:
- 100g plain flour
- 200ml Delamere sterilised skimmed cows' milk
- 2 eggs
- 100ml water
- 2 tbsp melted butter, margarine or vegetable oil
- Extra butter, margarine or vegetable oil for frying
- Pinch of salt
For the orange and Grand Marnier sauce:
- 3 tbsp caster sugar
- 2 medium oranges, juiced (or 150ml orange juice) and the zest of 1 orange
- 1 tbsp lemon juice
- 3 tbsp Grand Marnier, Cointreau or brandy
- 50g unsalted butter or margarine
How to make it...
- To make the pancake mix, sift the flour and salt into a bowl and make a well in the centre. Add the eggs, melted butter or margarine, and a little milk, to the well and then beat them into the flour with a fork or whisk. Add small quantities of milk a little at a time and draw in any flour from the edge of the bowl, mixing smoothly until the mixture becomes a thick cream. Then add the remaining milk and water. (Cover with cling film and refrigerate for about 30 minutes).
- Melt a small knob of margarine or butter in a non-stick frying pan over a medium heat. Swirl the butter around the pan to coat it evenly. Once the pan is hot, add a small ladleful of batter and swirl it around until a thin layer evenly covers the pan.
- After about 1 minute the underside of the crêpe should turn golden. Flip it over to cook the other side for a further minute or so, then transfer the cooked crêpe to a warm plate and cover it with a clean tea towel and set aside. Repeat with the rest of the batter. (Note: Crêpes should be very thin, the first ladleful should help you gauge how much batter to use for making one crêpe.)
- To make the orange sauce, tip the sugar into a saucepan over a low-medium heat. Don't stir - just allow the sugar to melt and turn into a light caramel. Remove the pan from the heat and slowly add the orange juice. (The caramel will harden at this point).
- Add the orange zest, lemon juice and Grand Marnier and return the pan to a low heat. Add the butter or margarine to the sauce, bring to the boil and simmer gently to reduce until it thickened.
- Fold 4 crêpes into quarters and add them to the pan to warm through. Repeat this process with the remaining pancakes and serve immediately.