The recipe is from Delicious magazine - April 2002, page 98.
· 100g plain flour
· Pinch of salt
· 1 egg
· 1 egg yolk
· 300ml milk
· 1 tbs unsalted butter, melted plus extra to fry
· Ice-cream, to serve
· 100g caster sugar
· 35g unsalted butter
· 150ml orange juice
· 1 orange, zested
· 3 tbs Grand Marnier or Cointreau
· 2 tbs brandy
1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
2. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.
3. To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate.
4. Repeat with remaining crepes, serving 2-3 per person. Serve with ice-cream.