30 mins to 1 hour
Fragrant with orange blossom water, these buttery citrus pancakes make a beautiful dessert.
By Michel Roux
From Saturday Kitchen Best Bites
For the crêpes
- 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
- 20g/¾oz clarified butter
For the orange butter sauce
- 10 oranges, 6 juiced, 4 segmented
- 100g/3½oz icing sugar
- 125g/4½oz butter, diced, softened
- 4 sprigs fresh mint
- For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter.
- 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.
- Just before cooking, stir in the orange flower water.
- Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
- Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
- For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar.
- Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
- Turn off the heat and whisk in the butter, a little at a time.
- To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.