Crêpes with orange butter sauce


  • 125g/4½oz plain flour
  • 15g/½oz caster sugar
  • pinch salt
  • 2 medium free-range eggs
  • 325ml/11½fl oz milk
  • 50ml/1¾fl oz double cream
  • few drops orange flower water
  • + 5 more ingredients
    • 20g/¾oz clarified butter
    • 10 oranges, 6 juiced, 4 segmented
    • 100g/3½oz icing sugar
    • 125g/4½oz butter, diced, softened
    • 4 sprigs fresh mint

1. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to 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. 4...

View full recipe at SpringPad


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