Boozy orange crepes
Picture: Michael O'Brien

Serves 2

100g plain flour

pinch of salt

1 egg

1 egg yolk

300ml milk

1 tbsp unsalted butter, melted, plus extra to fry

100g caster sugar

35g unsalted butter

150ml orange juice

zest of 1 orange

3 tbsp Grand Marnier

ice-cream, to serve

Place the flour, salt, egg, egg yolk, milk and butter in a food processor and whizz until combined and mixture forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a small frying pan to medium-high. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in about two to three tablespoons of batter, to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used. To make the sauce, heat sugar and one tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, then increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in Grand Marnier and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate. Repeat with remaining crepes and pour over remaining sauce. Serve with ice-cream.

The West Australian

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