I love crêpes but since Shrove Tuesday last week I feel as if I have flipped and tossed enough galettes and crêpes to last me a life time. Not that my family was complaining. I have since retired my trusty crêpe pan to the depths of my pots and pans drawer, but thought I’d share with you our last crêpe hurrah of the season.
Crêpes With a Simple Orange and Brown Sugar Sauce.
Makes about a dozen
1 cup flour
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
SIFT the flour and salt into a large mixing bowl. Make a well in the centre of the bowl.
ADD the eggs and a little of the milk. Using a wooden spoon, stir from the centre gradually drawing in the flour from the sides of the bowl.
GRADUALLY add the remaining milk. Beat well until the batter is smooth.
STIR in the melted butter and allow the batter to stand in a cool place for at least an hour.
WHEN ready to cook the crêpes give the batter a good stir. It may have thickened on standing so add a little more milk if needed. The consistency of the batter should be that of pouring cream.
HEAT a 20 cm crêpe pan over medium heat. When hot add a little butter. Swirl to coat the pan and carefully wipe off any excess with a paper towel.
LADLE 2 generous tablespoons of the batter into the pan, tilting the pan in a circular motion as you go to evenly coat the surface. Cook for 2 minutes or until the underside of the crêpe is golden. Flip with a spatula and cook the other side for up to a minute. Remove from the pan to a warm plate.
WIPE the crêpe pan with a little more butter and repeat the process with the remaining batter.
WHEN ready to serve, make the Orange and Brown Sugar Sauce.
Orange and Brown Sugar Sauce
1/2 cup brown sugar
3/4 cup orange juice
1 tablespoon lemon juice
MELT butter and add sugar. Cook over low heat until sugar is caramelised.
POUR in orange and lemon juices, stir over high heat until liquid reduces slightly. Reduce heat.
WORKING quickly and adding one crêpe at a time. Swirl around in the sauce until well coated. Using a spoon and fork, fold the crêpe in half twice. Push the folded crêpes to the side of the pan as you go.
REPEAT until all crêpes are sauced and folded.
SERVE warm at the table with ice-cream.