Friday, August 10, 2012



100g (3 ½ oz) plain flour
2 eggs, beaten
sunflower oil or groundnut oil
pinch of salt
250ml(8fl oz)milk
butter, for frying
60g (2oz) unsalted butter
100g ( ½ oz) maple syrup
juice and grated zest of 2 oranges

Prepare Ahead:

Make the crêpes in advance, layering greaseproof paper between each one, then cover with cling film and refrigerate.


1 - To make the crêpe batter, put the flour into a large bowl and make a well in the centre. Add the eggs, with oil and salt to taste, and gradually whisk in the milk to make a smooth, thin batter.
2 - Heat a 23cm (9in) crêpe pan over a medium heat until hot. Add a knob of butter to coat the base evenly. Ladle in the crêpe batter to cover the base thinly, tilting the pan to spread the batter. Cook for 1-2 minutes, or until the base is golden. Flip the crêpe over and cook for a further minute, or until golden. Fold the crêpe into quarters in the pan, then remove it, set aside, and repeat to make the rest of the crêpes.
3 - To prepare the flambé sauce, melt the butter in a separate pan over a medium heat. Add the maple syrup, orange juice, and zest and leave to bubble for 5 minutes, stirring, until the syrup dissolves and the sauce thickens slightly.
4 - Add the crêpes one by one into the sauce.

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