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If you want to make perfect crêpes there's no one better than revered French chef Michel Roux to show you how.
If serving them as a dessert, you can add a little fragrant orange blossom water to the batter and serve with the buttery citrus sauce.
Ingredients
For the crêpes
- 125²µ/4½´Ç³ú plain flour
- 15²µ/½´Ç³ú caster sugar
- pinch salt
- 2 medium free-range eggs
- 325ml/11½fl oz milk
- 50ml/1¾fl oz double cream
- few drops orange flower water (optional)
- 20²µ/¾´Ç³ú clarified butter
For the orange butter sauce (optional)
- 10 oranges, 6 juiced, 4 segmented
- 100²µ/3½´Ç³ú icing sugar
- 125²µ/4½´Ç³ú butter, diced, softened
- 4 sprigs fresh mint
Method
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form 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, if using.
Brush a small 18–20cm/7–8in 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 on 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 (if using), 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.
Recipe Tips
Resting the batter is imporant if you want the lightest, melt-in-the mouth crêpes.
