If you want to make golden laced crêpes then this is the recipe you'll need. Supported with an orange caramel sauce it's absolutely divine... and where better to cook it than in the French Alps. *Warning... the video does involve a hot tub!
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100 g plain flour
250 ml milk
50 g salted butter, melted
150 g caster sugar
100 ml freshly squeezed orange juice
50 ml orange liqueur
50 g cold diced butter
Make The Batter
Dump the flour into a bowl, crack in both eggs and whisk.
Splash in a little milk, then whisk again, a bit more milk then whisk until smooth, then the rest of the milk and whisk.
Add a pinch of salt and the melted butter.
Sieve The Batter
Sieve the batter to make sure there are no lumps.
Start The Sauce
Heat the sugar and orange juice in a pan until the sugar has dissolved and let it bubble for 2-3 minutes.
Splash in the orange liqueur and light it to burn off (flambé) the alcohol.
Cook The Crêpes
Heat a large flat non-stick pan over a pretty high heat, then ladle in just enough batter to coat the base of the pan. Swill it around to make sure there are no gaps.
Flip or toss the crêpe once the edges start to lift and the entire pancake has freed itself from the bottom of the pan.
Cook for another minute.
Transfer to a plate and repeat until you've used all the batter. Stack the pancakes on top of each other and either keep warm or you can quickly reheat later.
Finish The Sauce
Drop blobs of cold butter into the sauce and swill it around so that it melts and becomes glossy.
Serve a couple of pancakes folded or crumpled onto themselves and drizzle with plenty of the sauce.