Saturday, 8 June 2013

French crepes with orange blossom water

Very delicate and soft, with tangy orange blossom sauce- perfect for dessert or breakfast on a summer day.  Crepes can be served with jam or other fruit instead of oranges.  I absolutely love them- hope you will too!  Recipe by Michel Roux.


For the crepes:

  • 125g plain flour
  • 15g caster sugar
  • pinch of salt
  • 2 eggs
  • 325ml milk
  • 100ml double cream
  • few drops of orange blossom water 
  • butter for frying
For the sauce:
  • 10 oranges
  • 100g icing sugar
  • 125g butter
Mix the flour, sugar, salt, eggs and a third of milk to a smooth batter.
Add rest of the milk and the cream and whisk until combined, then leave in a warm place for about an hour.
Before frying, stir in the orange blossom water.
Brush a small frying pan (20cm) with butter, then place over a medium heat.
Pour a ladleful of the batter onto the pan and fry about one minute on each side.
Repeat until all batter has been used.

To make the sauce squeeze the juice of 6 oranges and pass through a sieve.  Place in a saucepan with icing sugar and boil until reduced by half.
Take off the heat and add the butter a little at a time.

Cut remaining four oranges and use them to garnish the crepes, serve with orange sauce. 

I used raspberries instead of additional oranges on top. 


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