French clas­sic or­ange crepe

Pilbara News - - Lifestyle -

A French clas­sic which is per­fect to savour the sweet­ness of WA navel or­anges at the peak of their eat­ing best right now. Prepa­ra­tion: 5 min­utes Cook­ing: 15 min­utes Serves: 4 In­gre­di­ents

Crepe Bat­ter 1⁄ cup plain flour

4 1 egg, lightly beaten

1⁄ cup milk

2 1 tsp oil

Sauce 1 tbsp but­ter 1 or­ange, juice and rind 2 tbsp or­ange liqueur 1 tbsp honey

Fill­ing 3 or­anges, seg­mented

Method Sift flour into a bowl. Grad­u­ally stir in egg, milk and oil. Mix to smooth bat­ter. Al­low to stand for 15 min­utes. Brush a heated fry­ing pan with oil. Add a quar­ter of the bat­ter. Cook un­til set and lightly browned un­der­neath. Turn crepe care­fully. Cook other side. Re­peat with re­main­ing bat­ter. To make sauce, heat but­ter in fry­ing pan. Stir in or­ange juice, rind, or­ange liqueur and honey. Cook for a minute or two over low heat. Di­vide or­ange be­tween crepes. Roll crepes, with in­di­vid­ual serv­ing plates. Pour over warm or­ange sauce. Gar­nish with long strips of or­ange zest and fresh mint. Serve im­me­di­ately.

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