This is one of the best-known French desserts and is easy to do at home. I suggest that you make the crêpes in advance, then you will be able to put the dish together quickly at the last minute and dazzle your friends! Ingredients
Serves 6
120 g plain flour
1/4 tsp salt
2 tbsp caster sugar
2 eggs, lightly beaten
250 ml milk
4 tbsp water
2 tbsp orange flower water or orange liqueur, if you wish
2 tbsp unsalted butter, melted
For the orange sauce
6 tbsp unsalted butter
55 g caster sugar
grated rind and juice of 1 large unwaxed orange
grated rind and juice of 1 large unwaxed lemon
150 ml fresh orange juice
4 tbsp orange liqueur, plus more for flaming, if you wish
brandy, for flaming (optional)
orange segments, to decorate
1. In a large mixing bowl, sift together the flour, salt and sugar. Make a well in the centre and pour in the beaten eggs. Using an electric whisk, beat the eggs, bringing in the flour from the edge of the bowl a little at a time. Whisk in the milk and water to make a smooth batter.
2. Whisk in the orange flower water or liqueur, if using. Strain the batter into a large jug and set aside for 20-30 minutes. If the batter thickens, add a little milk or water to thin.
3. Heat a 18-20 cm crêpe pan (preferably non-stick) over a medium heat. Stir the melted butter into the crêpe batter. Brush the hot pan with a little extra melted butter and pour in about 2 tbsp of batter. Quickly tilt and rotate the pan to cover the base with a thin layer of batter. Cook for about 1 minute until the top is set and the base is golden brown. With a palette knife, lift the edge of the crêpe to check the colour, then carefully turn over the crêpe and cook for 20-30 seconds, until just set. Tip out on to a plate.
4. Continue to cook the crêpes, placing clear film between each crêpe to prevent sticking. (Crêpes can be prepared ahead to this point - wrap and chill until ready to use.)
5. To make the orange sauce, melt the butter in a large frying pan over a medium-low heat, the stir in the sugar, orange and lemon rind and juice, the additional orange juice and the orange liqueur.
6. Place a crêpe in the pan browned-side down, swirling gently to coat with the sauce. Fold the crêpe in half, then in half again to form a triangle and push to the side of the pan. Continue heating and folding the crêpes until all are warm and covered with the sauce.
7. To flame the crêpes, heat 2 tbsp each of orange liqueur and brandy in a pan. Remove the pan from the heat, ignite the liquid with a match and pour over the crêpes.
Enjoy!
