- For the cr?pe batter
- 100g/4oz plain flour Pinch of salt
- 2 eggs
- 300ml/10fl oz milk
- 25g/1oz butter, melted
- 2 teaspoons vegetable oil
- For the sauce
- 50g/2oz butter
- 25g/1oz caster sugar, sifted finely grated zest and juice of
- 1 large orange finely grated zest of 1 large lemon
- 3 tablespoons Cointreau
- 2 tablespoons brandy
- To make the crêpe batter, put all the ingredients except the oil in a
blender or food processor. Add 150ml/5fl oz cold water, and blend to
a smooth batter. Alternatively, sift the flour and salt into a bowl, add the
eggs and about half of the milk. Whisk to a thick paste. Whisk in the
remaining milk and 150ml/5fl oz water for a smooth pouring batter,
then add the melted butter. Cover and set aside for 30 minutes.
- Heat 1⁄2 teaspoon of the oil in a non-stick 18 cm/7in frying pan. Pour in
4 tablespoons batter and swirl around. Cook for 15 seconds until the
edges brown. Turn the pancake over and cook until lightly browned.
- Repeat with the rest of the batter to make about 14 pancakes, adding
more oil as necessary. Stack them between sheets of greaseproof paper
on a plate as you cook them. Rest the plate over a saucepan of
simmering water to keep warm.
- To make the sauce, put the butter, sugar, zests and juice in a frying pan,
and warm gently until the butter has melted. Add the pancakes and
warm through gently, turning once.
- Pour in the Cointreau and brandy, and swirl carefully over the heat to
warm through gently. Once the alcohol is warm, flame the pancakes
with a lighted match. Serve immediately.