Wee Buns Cookery School
- 1 quantity crepe batter
- 1 teaspoon caster sugar
- Grated zest 1 orange
- Knob of butter, plus extra to fry
- 50g caster sugar
- 50 butter
- Juice of 2 oranges
- Grated zest of 1 lemon
- 3 tablespoons Cointreau (optional)
- 2 tablespoons brandy
- Add the sugar and orange zest to the crepe batter and leave to stand for 30 minutes. Just before cooking, melt the knob of butter and stir it into the batter.
- Warm a plate in a low oven.
- To cook the crepes, heat a small amount of butter (or cookeen – less likely to burn), in a small heavy-based non-stick frying pan (about 20cm). When hot pour in just enough batter to cover the bottom, swirling it to coat.
- Cook over a medium heat for about a minute or until nicely golden underneath, then using a palette knife, flip it over and cook briefly on the other side.
- Lift onto a warm plate and cover with greaseproof and keep warm in the oven while you cook the remaing crepes, stacking on top of each other as you go.
- To make the orange sauce, put the sugar in a large shallow heavy-based pan ( you want to set in your crepes in a single layer ) and heat gently, shaking the pan occasionally until the sugar has melted and turned caramelised , it should be golden brown. Remove from the heat, add the butter, orange juice and lemon zest. Return to the heat and stir until the sauce begins to simmer. Add the Cointreau.
- Fold each crepe into quarters and add all the crepes to the pan and simmer for a few minutes to reheat, pouring the sauce over the crepes.
- To flambe, warm the brandy in a ladle over gas or a heated hot plate and pour it over the crepes, then light with a long match, be careful of any flames. When the flame dies down, serve immediately.
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