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Ingredients
4 eggs
500g plain flour
450ml milk
50g caster sugar
6 oranges
50ml Cointreau
Method
Combine the milk, egg and plain flour in a large bowl and whisk until smooth.
Zest and juice 2 oranges, peel and segment the others for (squeezing the pith and skin into the juice.)
In a hot pan make thin pancakes (I have a pan that is only used for crepes but a non-stick pan is ideal.)
For each portion place 2 tbsp. caster sugar in a fry pan, add 3 tbsp. orange juice and zest, 10 orange segments and heat until the sugar melts.
Add the folded crepes to the pan a splash of Cointreau and flame as you serve.
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