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.