A simple yet wonderfully flavourful dessert that's just as easy to prepare for two as it is for a larger gathering.
| Ingredients | ||
|---|---|---|
| 60 | g | flour |
| 2 | eggs | |
| 120 | ml | milk |
| 1 | orange, juiced | |
| Zest of ½ lemon | ||
| 1 | tablespoon(s) | lemon juice |
| 1 | splash Grand Marnier | |
| 30 | g | butter, plus extra for cooking the crêpes |
| 2 | oranges, segmented (optional) | |
Whisk together the flour, eggs, and milk to make a smooth crêpe batter. For the best results, prepare the batter a day in advance and refrigerate.
Heat a well-buttered frying pan over high heat and cook the crêpes until lightly golden on both sides. Keep them warm in a low oven.
Melt the sugar in a frying pan over medium heat until it turns into a deep amber caramel. Do not stir.
Remove the pan from the heat and add all the remaining ingredients except the butter. Return to low heat and simmer until the caramel has completely dissolved.
Add the cold butter in small pieces, stirring continuously until it has melted and the sauce becomes smooth, glossy, and slightly thickened.
Add the crêpes to the pan, spoon the sauce over them, garnish with the orange segments if using, and serve immediately.
Tip:
How to segment an orange:
Slice off the top and bottom of the orange so it stands upright on a chopping board. Using a sharp knife, cut away the peel and all the white pith, following the curve of the fruit. Hold the peeled orange in your hand—you'll see the thin white membranes separating each segment. Carefully cut along both sides of each membrane to release the orange segments, ideally over a bowl to catch the juice. Continue until all the segments have been removed, then discard the remaining membranes.
