1. Place the flour, salt,
milk and egg in a large bowl and whisk until smooth and
lump free. Using an electric whisk makes
Stir in the melted
butter, half the orange zest and 1 tablespoon each of the caster
sugar and orange liqueur, mix well then transfer to a measuring jug.
Heat the oil in a 20cm/8-inch frying pan until very hot, then pour most of it into a
heatproof container, leaving just enough oil to coat the pan.
Pour in a little of the batter, tilting the pan to evenly cover the base with a
then fry over a moderate heat, until
the underside is golden. This will only take
Using a palette knife, turn the crêpe over and cook the other side for
about 30 seconds until
golden and set. Remove to a plate, and set aside
to cool whilst you
cook the remaining
in the same way. You should get 12
Place the softened butter in a bowl together with the icing sugar,
remaining orange zest and 1 tablespoon of the orange liqueur, beat
until well blended then spread over the cooled crêpes.
Fold each crêpe in four or roll up and set aside.
Place the remaining sugar in a large frying pan, set over a medium
heat and cook, stirring, until it dissolves then continue to cook,
without stirring, until it caramelises and turns a light amber
Remove from the heat, carefully add the orange juice then return to
the heat and cook, stirring, until the caramel melts and the mixture
is well combined then add the crêpes and warm through for a few minutes,
spooning the sauce over the top then sprinkle with the
remaining liqueur and cognac, ignite with a taper or
long match and serve immediately.
End of instructions