Preparation time is 45minutes
Cook time is 40minutes
Total time is 1hours 25minutes
Serve is for 6 people
Unable to load
Difficulty level: 4 out of 4
12 Ingredients
Number of servings
6
- 175grams plain flour, sifted
- 1tablespoons caster sugar
- 1/2teaspoons salt
- 4 eggs
- 1 2/3 cup milk (plus extra if needed)
- 90grams unsalted butter, melted and cooled (plus extra if needed)
- 175grams unsalted butter (at room temperature)
- 30grams icing sugar
- 3 large oranges, 2 finely grated and 1 pared with a vegetable peeler, then cut into julienne strips
- 1tablespoons Grand Marnier
- 1/3 cup brandy
- 1/3 cup Grand Marnier
Nutrition per serving
1640kJ / 392Cal
1640 Kilojoules or 392 Calories
19% of daily energy intake*
Protein
9.5grams
Fat
18.2grams
Carbs
37.8grams
Sugars
17.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
In this most classic of French desserts, crêpes are flambéd just before serving. A sure way to create culinary drama.
Method
Step 1 of 18
Mix the flour, sugar, and salt. Make a well in the centre. Add the eggs and half the milk.
Step 2 of 18
Whisk, drawing in the flour, to make a batter. Whisk in half the butter until smooth.
Step 3 of 18
Add milk to give a batter the consistency of single cream. Cover and leave for 30 minutes.
Step 4 of 18
For the orange butter, cream together the butter and icing sugar with an electric whisk.
Step 5 of 18
With a sharp knife, cut the pith and skin from all 3 oranges.
Step 6 of 18
Slide the knife down both sides of each segment to cut it free. Set aside.
Step 7 of 18
Add the zest and 2 tablespoons juice to the butter with the Grand Marnier. Whisk well.
Step 8 of 18
Add the julienned orange strips to a pan of boiling water, simmer for 2 minutes. Drain.
Step 9 of 18
Add a little melted butter to a small frying pan and heat over medium-high heat.
Step 10 of 18
Ladle 2-3 tablespoons of the batter into the pan, tilting the pan so the base is covered.
Step 11 of 18
Fry for 1 minute. Gently loosen with a palette knife. Turn and cook for 30-60 seconds.
Step 12 of 18
Repeat to make 12 crêpes, adding butter only when they start to stick.
Step 13 of 18
Spread the orange butter over 1 side of each crêpe. Heat the pan over medium heat.
Step 14 of 18
Add 1 crêpe at a time, butter-side down. Cook for 1 minute and fold into quarters.
Step 15 of 18
Arrange the crêpes in the hot frying pan. Heat the alcohol, then pour over the crêpes.
Step 16 of 18
Stand back. Hold a lighted match to the side of the pan. Baste until the flames die down.
Step 17 of 18
Divide the crêpes among warmed plates, and spoon the sauce from the pan over them.
Step 18 of 18
Decorate with orange segments and strips, and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.