Juice and zest from 3-4 oranges (we used Cara cara navel oranges – a red fleshed navel orange) to get 150 ml juice
1 tbsp sugar
50 g butter
Juice and zest of one lemon
50 ml orange liquor – or more to taste ;)
In a bowl, mix the flour, caster sugar and salt together. In a separate bowl, whisk together the milk and the eggs. Using a whisk, whisk the milk mixture into the flour mixture. Drizzle in the brown butter whilst still whisking and whisk until smooth. Zest in some orange zest to taste - I like the zest of about half an orange. Set aside and make the orange sauce.
Juice oranges until you get about 150 ml. Combine the juice with 1 tablespoon sugar, the juice and zest of one lemon (go easy on the zest). Put the juices into a small saucepan and add the butter and mix over heat until combined. Cook for a minute until syrupy. Remove from heat and add the orange liquor. Set aside.
Using a crepe pan or a small fry pan, melt additional butter on the pan. Pour the crepe mixture in batches onto the saucepan, swirling to ensure thin and even coverage. Flip once cooked on one side and then remove from pan once cooked.
Store cooked crepes in a pile on a plate in a warm spot.
Using the crepe pan, pour orange syrup and reheat. Place one crepe at a time into the crepe pan. Fold in half and then fold in half again. Leave this crepe in the pan. Add more syrup if required and repeat with second crepe. Repeat with 2 more crepes and by this stage you will have 4 folded crepes in the crepe pan. Flambe now for fabulous effect (add more orange liquor to assis this if required!)
Remove from heat and enjoy smugly!
I love eating these in my backyard by the fruit trees in spring! What a time to be alive!