Ingredients
- For the crêpes:
- 120g plain flour
- 20g caster sugar
- Pinch of sea salt
- 2 eggs
- 300ml milk
- 50g melted butter, for cooking the crêpes
- For the sauce:
- 50g sugar
- 3tbs Cointreau
- Juice of 3 oranges
- Zest of 1 orange
- 50g butter, diced
- 3 mandarins
- Icing sugar, for dusting
- Start by making your crêpe batter. Add the flour, sugar and salt to a bowl and stir to combine. Make a small well in the centre and crack in the eggs. Begin whisking and slowly add the milk, whisking well until a smooth light batter is formed. Place the batter mix in a jug and store in the fridge for 30 minutes before using.
- Remove the batter from the fridge and stir. Heat a nonstick pan on a medium heat. Add a drizzle of the melted butter, swirling to evenly coat the base of the pan. While holding the handle of the pan, pour in three to four tablespoons of the batter mix, swirling and tilting the pan immediately to spread the batter into an even, thin layer. Cook for about 45 seconds, then turn with a spatula and cook for 30-45 seconds on the other side. Then remove and place on a plate. Repeat the process for the rest of the mix.
- Fold the cooked crêpes into quarters and leave on a plate to have ready while you make your sauce.
- Peel the mandarins and cut into small segments, then set aside. Add the sugar to a nonstick pan and place on a low to medium heat. Allow the sugar to melt slowly and cook until it becomes an amber-coloured caramel.
- Remove the pan from the heat and add Cointreau, being careful in case the liquid splatters or ignites if cooking on gas. Then add the orange juice and orange zest and place back on the heat to re-melt the caramel into the liquid. Stir in the butter gradually, bring to the boil, then simmer gently until slightly thickened and glossy. Add the folded pancakes to the pan and the mandarin segments, basting them in the sauce for a minute, then remove from the heat. Dust with icing sugar before serving.
