Crêpes With Orange Butter Sauce
These delicate crêpes are a citrusy delight, bursting with the refreshing flavor of oranges. The thin pancakes are filled with juicy orange segments and drizzled with a decadent orange butter sauce, making each bite a delightful and indulgent experience. Garnished with a sprig of fresh mint, these bright and flavorful crêpes are perfect for a special breakfast or a sweet dessert.
— Constant Cookbook
Ingredients
- 125g/4½oz plain flour
- 15g/½oz caster sugar
- pinch salt
- 2 medium free-range eggs
- 325ml/11½fl oz milk
- 50ml/1¾fl oz double cream
- few drops orange
- 20g/¾oz clarified butter
- 10 oranges
- 100g/3½oz icing sugar
- 125g/4½oz butter
- 4 sprigs fresh mint
Instructions
- For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.
- Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.
- Just before cooking, stir in the orange flower water, if using.
- Brush a small 18â20cm/7â8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.
- Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
- For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
- Turn off the heat and whisk in the butter, a little at a time.
- To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
Comments
No comments found.