Crepes with Orange Butter Sauce


For the crepes

  • 125g/4 ½  oz plain flour
  • 15g/ ½ oz caster sugar
  • Pinch salt
  • 2 medium free-range eggs
  • 325ml/11½  fl oz milk
  • 50ml/ 1 ¾ fl oz double cream
  • Few drops orange flower water
  • 20g /3/4 oz clarified butter

For the orange butter

  • 10 oranges, 6 juiced , 4 segmented
  • 100g/3 ½ oz icing sugar
  • 125g/4 ½ oz butter , diced, softened
  • 4 sprigs fresh mint

Preparation method

  1. For the crepes, whisk the flour , sugar, salt , eggs and a third of the milk in a bowl to a smooth batter
  2. Gradually stir in the rest of the milk and all the cream. Leave the batter to rest in a warm place for about an hour.
  3. Just before cooking, stir in the orange flower water
  4. Brush a small 18cm -20cm/7in-8in 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 crepe for a minute each side.
  5. Transfer the crepe to a plate and repeat, stacking the crepes between sheets of greaseproof paper, until all of the batter has been used up.
  6. For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar
  7. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half
  8. Turn off the heat and whisk in the butter, a little at a time.
  9. To serve, scatter the orange segments over each crepe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.

Preparation time: 1-2 hours

Cooking time: 30mins to 1 hour

Serves: 4