A classic French dish - beautiful for breakfast or dessert.
Sift the flour and mix well with the milk, eggs, butter and salt. The batter should be smooth, silky and the texture of thin cream. Rest the batter for about 20 minutes.
Lightly grease a small non-stick or crepe pan and place over medium heat. Pour a ladleful of the batter onto the pan and rotate to spread as thinly as possible. Repair any holes with small drops of batter.
Being careful not to brown the crepes, wait until the crepe begins to lift from the edges of the pan. Flip over, cook for a few seconds and then remove from pan. Place the crepe on a slice of grease proof paper. Repeat with remaining batter, stacking the cooked crepes on top of each other, each separated by a piece of greaseproof paper.
For the sauce:
Heat butter in a frying pan until melted, add orange juice, sugar, lemon juice, zest and bring to the boil. Reduce heat and simmer until the sugar has dissolved and the sauce has thickened.
Add Cointreau or brandy and simmer for a further minute.
Place a crepe into the sauce and allow to re-heat for 30 seconds. Fold the crepe into quarters push to the side of the frying pan. Repeat with the rest of the crepes.
Finally add the orange segments to warm through.
Place crepes on plate and drizzle with the sauce and top with orange segments.
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