Resep kiriman Roberts Bridges
1. 125 g plain flour
2. 1/4 teaspoon salt
3. 3 eggs
4. 2 tbs. oil
5. 50 g melted butter
6. 1 tbs. caster sugar
7. 2 tbs. vanilla sugar
8. 350 ml milk
9. 25 g butter for frying
For the syrup
1. 125 g softened butter, diced
2. 125 g caster sugar
3. grated grind and juice of 1 orange
4. 6 tbs. Cointreau or Grand Marnier
5. 3 tbs brandy
Make the batter, sift the flour and salt into a bowl in the center. Tip in the eggs, oil, melted butter, sugar and milk, and beat until smooth, using a hand held electric whisk if wished.
Melt a little of the butter in a small frying pan and when it is really hot, ladle some of the batter into the pan. Tilt the pan so that the batter covers the base evenly and fry until golden brown on the underside. Flip the crepe over and cook the other side. Slide onto a warm plate and keep warm while you cook the other crepes.
Make the syrup, put the butter and sugar in a bowl and beat together until smooth and creamy. Beat the orange rind and juice into the creamed mixture, and then beat in 3 tablespoons of orange liqueur and 1 tablespoon of brandy.
Transfer the orange mixture to a larger frying pan and heat gently. Boil rapidly for 1-2 minutes and reduce the heat. Add the crepes, one at a time, folding each one in half and then in half again.Simmer gently until hot. Warm the remaining liqueur and brandy in a small pan, set alight and pour flaming over the crepes just before serving, or cook and set alight at the table.