SERVES 4 PREP & COOK 1hr 30min
1 orange 1 lemon 150g (5¼oz) flour 2g (¾oz) finely ground salt 150g (5¼oz) sugar 4 eggs 1 vanilla bean 30ml (1 fl oz) curaçao liqueur 500ml (17½ fl oz) milk 50g (1¾oz) butter + 100g (3½oz) butter 8 sugar cubes 100ml (3½ fl oz) orange juice 50ml (1¾ fl oz) lemon juice 30ml (1 fl oz) cognac 100ml (3½ fl oz) Grand Marnier sprinkle of sugar, to serve
1 Grate the zest from half the orange and half the lemon, juice the flesh and set the juice aside. Reserve the remaining peel. 2 In a bowl, mix the flour, salt, sugar, eggs, vanilla, curaçao and milk. Sprinkle with a pinch of the orange and lemon zest, and then whisk the batter until it is smooth. 3 Pour the mixture through a conical sieve into another bowl to eliminate lumps, then let the batter rest for 1 hour. 4 Melt the 50g of butter in a small to medium- sized pan and cook until it is golden brown, then pour in a ladleful of batter, turning the pan until the batter covers the base. Cook for 30 seconds on each side until lightly golden brown. Repeat with the remainder of the batter, then set the crêpes aside. 5 Rub sugar cubes on the remaining orange and lemon peel. 6 Melt the 100g of butter and sugar cubes in a pan to create a caramel, then pour in the lemon juice and orange juice and another teaspoon of orange zest. 7 Place the crêpes in the juice in the pan and soak, then fold the crêpes into quarters. Add cognac and Grand Marnier to the pan. 8 Flambée and sprinkle with sugar before serving.