Shopping list
125g flour
15g caster sugar
dash of salt
2 free range eggs
50ml double cream
20g butter
orange/butter sauce
6 oranges
100g icing sugar
125g butter, cubed
Nothing better than a thin French crepe, occasionally. And if they float in a creamy orange sauce they are even more delicious. Much less sweet than you would expect and really very tasty. This batter is enough for four people.
FYI: The original recipe is from Michel Roux Jr. He garnishes his dessert with orange slices and a sprig of mint. No need, it is already an elegant dessert, without embellishment. Another change has been the addition of orange blossom water, I leave that out too. How dare I anyway, but the choice is yours.
Sieve flour and salt in a big bowl.
Add the sugar.
Break the eggs over the bowl.
Add 1/3 of the milk and beat it.
Mix in the remaining milk and the cream.
Juice the oranges for the sauce.
Pour the juice through a sieve into the pan.
Weigh the icing sugar.
Sift the sugar into the juice.
Bring the juice to the boil.
Let the sauce reduce by half.
Brush butter into the frying pan.
Pour in a flimsy layer of batter.
Flip it when the edges brown.
Bake the other side shortly too.
TIP! Place pieces of waxed paper in between the crepes so they won't stick together.
Slide the crepe from the pan onto a warmed plate.
Take the sauce from the stove and stir 125g butter cubes in.
Fold the crepes twice and pour on some sauce.
These crepes taste amazingly good, Michel Roux Jr stays our hero!