So when I use to work for my father, this dessert was a winner, easy and light, and like the original pancake recipe I have, it is so versatile. I have chopped and changed this to make really great flavorful crepes.
So here we go!
Cirtus & Brandy Crepes
2 cups Flour
2 1/2 cups Whole Milk
2 tbsp. Butter (melted)
Pinch of Salt
Few Drops Vanilla Extract
Zest and juice of 1 large orange
Vegetable Oil (for cooking)
Sift flour twice and mix with salt in a bowl.
Make a well and pour in eggs. Stir well.
Slowly pour in milk while stirring.
Keep stirring batter until small bubbles form on the surface.
Stir in Butter.
Stir in orange juice and zest
Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly.
Pour in 2 – 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. With crepes you want it super thin, so don’t stress if your first 2 or 3 are a little thick.
For the sauce:
2 shots brandy of choice
2 tsp brown sugar
2 tsp butter
100ml fresh cream
Zest of 1 lemon
Zest of 1 orange
Put all ingredient except zests and lemon juice into a saucepan over a low heat. Cook until sugar is dissolved.
Add zests and lemon juice
Drizzle sauce over crepes and fold to your liking.
We filled this with a saffron infused cream, but from here on, its up to your creativity!