By Michel Roux.
For the crêpes
125g plain flour
15g caster sugar
2 medium free-range eggs
50ml double cream
few drops orange flower water
20g clarified butter
For the orange butter sauce
10 oranges, 6 juiced, 4 segmented
100g icing sugar
125g butter, diced, softened
4 sprigs fresh mint
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter.
Gradually stir in the rest of the the milk and all of the cream.
Leave the batter to rest in a warm place for about an hour.
Just before cooking, stir in the orange flower water.
Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat.
Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar.
Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
Turn off the heat and whisk in the butter, a little at a time.
To serve, scatter the orange segments over each crêpe and roll up.
Spoon over the orange sauce and garnish with a sprig of mint.
- Crepes with blood orange sauce | Ichigo Shortcake:
To make the blood orange sauce
- 1/4 cup (55g) caster (superfine) sugar
- 1 tbsp water
- 2 tbsp orange flavoured liqueur (I used Cointreau)
- 1/2 cup (125ml) blood orange juice, or 2 medium blood oranges
- 1/2 blood orange, sliced to roughly little more than half cm thick
- 30g butter
- 2 tbsp extra orange flavoured liqueur
1. Place sugar and water in a small saucepan over medium heat, stirring until just combined and sugar is melted.
2. Increase heat to high and bring to the boil, without stirring, for roughly 4-5 minutes or until light golden. Swirling the mixture when the edges are caramelised. (You’re essentially making caramel here).
3. Add in 2 tsp orange liqueur, mix and cook for further 30 seconds.
4. Add blood orange juice, stir through and bring to the boil.
5. Add in blood orange slices and cook for 6-8 minutes or until the rind is translucent.
6. Add the butter and extra liqueur to the mixture and stir through until the mixture is thickened and glossy.
7. Serve crepes hot with the blood orange sauce and top with candied blood orange slices.
8. Dust with icing sugar (optional – although I actually forgot to do this in the end)