¾ cup all-purpose flour
2 tbsp. granulated sugar
2 large eggs
2 tbsp. sunflower oil
300ml semi-skimmed milk
- Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the center, add the eggs, oil and 2 tbsp. of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like heavy cream.
- Heat a 6in crêpe pan or a small skillet. Measure 2 1⁄2 tbsp. of the batter, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
- Slide the crêpe on to a plate. Wipe the pan out between crepes, continue making crepes until all the batter is used. You can stacking the crêpes on top of each other and freeze them at this stage, wrap in cling film and foil.
Crêpes from above recipe, folded into quarters
6 tbsps. butter
½ cup granulated sugar
¾ cup freshly squeezed orange juice (about 12 large oranges)
2 tsp finely grated orange zest
1 tsp finely grated lemon zest
3 tbsp. Grand Marnier
2 tbsp. cognac
- Heat butter and sugar in a deep frying pan (about 10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat to medium high, until the mixture just starts to go brown and caramelizes (about 4 minutes), stirring only towards the end.
- Pour in the orange juice, add the orange and lemon zests. Let the mixture simmer for 3-4 minutes or until thicken slightly.
- Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
- Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture and push to one side of the pan. Continue to add remaining crepes and coating them with the sauce.
- Serve 2-3 crêpes per person with the sauce.