Delicate fresh crêpes served in a silky sweet and slightly sour orange sauce with fresh orange segments all finished off with a generous glug of orange liqueur. This classic dessert recipe is a fantastic dinner party dish with a little added wow factor as it’s traditional to flambe the whole thing just before serving. It’s best to make all the crêpes first, stack them between pieces of greaseproof paper onto a plate whilst you make the sauce. For a quick version make the crêpes per the recipe and serve with warmed orange or lemon curd and fresh orange segments.
120g plain flour
2 Large Clarence Court Burford Browns
60g unsalted butter
Zest of 1 orange
Zest of half a lemon and juice of 1
250ml fresh orange juice
3 oranges, peeled and segmented
80g golden caster sugar
80g unsalted butter
5 tablespoon Grand Marnier or Cointreau
In a large mixing bowl stir together the flour and a pinch of salt then make a well in the centre. Crack the eggs into the well. Mix the milk with 80ml cold water. Gradually pour the milk over the eggs whisking well and bringing the flour in from the sides. Continue whisking until you have a smooth, liquid batter. It won’t be very thick.
Melt the butter in a small pan or in the microwave. Whisk 2 tablespoons into the batter and leave the rest to one side.
Place a 25cm crêpe pan or low sided pan on medium heat. Dip a folded piece of kitchen roll into the melted butter and grease the pan. Pour around 2 tablespoons of crêpe mix into a ladle and then into the pan and taking hold of the pan handle swirl the mix around to create a thin, even layer of batter. Fill in any gaps with a little more batter. Allow to set for around 30 seconds to 1 minute. Run a palette knife around the edges of the crêpe and check to see if it’s looking lightly golden and then either flip or turn to cook on the other side. Once cooked, slide the crêpe onto a plate lined with greaseproof paper and place another piece on top. Grease the pan with more butter and repeat the crepe making process until you run out of batter.
Continue to stack the crêpes and once finished cover the last crepe with a final piece of greaseproof paper and drape a clean tea towel over the whole stack.
Place the crepes to one side whilst you make the sauce.
Mix together the orange zest, lemon zest and juice into a jug and place to one side. Place the orange segments into a bowl and leave to one side.
In a large frying pan (roughly 30cm) big enough to hold all of the crepes folded into quarters add the butter and sugar and place on a low heat until melted swirling the pan occasionally. Once the butter has melted turn up the heat and allow to bubble for around 3 minutes until golden brown. Quickly stir in the juices and zest, reduce the heat a little and let it bubble for a few minutes until the sauce is thick enough to coat the back of a spoon.
Fold the crêpes into quarters and place into the pan, spooning sauce over them. Followed by most of the orange segments. Heat the Grand Marnier or Cointreau for a few seconds in a small saucepan then pour over the crêpes. Flambé carefully. Once the flames have died away. Scatter over the remaining segments and serve.