Crêpes
If you want to make perfect crêpes there's no one better than revered French chef Michel Roux to show you how. If serving them as a dessert, you can add a little fragrant orange blossom water to the batter and serve with the buttery citrus sauce.
Ingredients
- Egg2 ცალი
- Milk250 ml
- Double cream50 ml
- Orange blossom water (optional)5 ml
- Orange (for sauce)1 ცალი
Instructions
8 steps- 1
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.
- 2
Gradually stir in the rest of the the milk and all of 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, if using.
- 4
Brush a small 18-20cm/7-8in 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 crêpe for a minute on each side.
- 5
Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
- 6
For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
- 7
Turn off the heat and whisk in the butter, a little at a time.
- 8
To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.
Nutrition
1 serving ≈ 150 g
Nutrition values are estimates. - means data is unavailable.
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