Crêpes
- 125g(4ounces)unsalted butter
2)Heat a greased heavy-based crêpe pan or a small frying pan ;pour ¼ cup of batter into pan,tilting pan low pan to coat base.Cook,over low heat,until browned,loosening edge of crêpe with spatula.Turn crepe ; brown other side.Remove crêpe from pan;cover to keep warm.Repat with remainig batter to make a total of eight crepes,greasing pan each time/
3)Make orange sauce.
4) Fold crêpes in half then in half again,place in sauce;warm over law heat.Remove crêpes and place on serving plates;pour hot sauce over crêpes. Serve with orange segments, if you like. Orange sauce melt butter in a large frying pan,add sugar;cook,stirring,until mixture begins to brown. Add strained juice ; bring to the boil. Reduce heat;simmer,uncovered,about 3minutes or until a golden colour. Remove from heat ; add liqueur,ignite.
-
¾ cup
(110g) plain(all-purpose)flour
-
3 eggs
-
2
tablespoons vegetable oil
-
¾ cup
(18ml) milk
- 125g(4ounces)unsalted butter
-
½
cup(110g) caster(superfine) sugar
-
1 ½
cups (375ml) orange juice
-
2
tablespoons lemon juice
1/3 cup(80ml) orange-flavoured liqueur
2)Heat a greased heavy-based crêpe pan or a small frying pan ;pour ¼ cup of batter into pan,tilting pan low pan to coat base.Cook,over low heat,until browned,loosening edge of crêpe with spatula.Turn crepe ; brown other side.Remove crêpe from pan;cover to keep warm.Repat with remainig batter to make a total of eight crepes,greasing pan each time/
3)Make orange sauce.
4) Fold crêpes in half then in half again,place in sauce;warm over law heat.Remove crêpes and place on serving plates;pour hot sauce over crêpes. Serve with orange segments, if you like. Orange sauce melt butter in a large frying pan,add sugar;cook,stirring,until mixture begins to brown. Add strained juice ; bring to the boil. Reduce heat;simmer,uncovered,about 3minutes or until a golden colour. Remove from heat ; add liqueur,ignite.