Orange crêpes
At Candlemas we make crêpes and galettes. For the record, it’s 2 February.
If you miss that date, you can catch up on Shrove Tuesday ^^.
Preparation
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Step 1
Put the flour, sifted with the bicarbonate of soda and the orange zest, into a mixing bowl. Add the eggs, half the milk, 25 g of melted butter, 25 g of sugar and the salt and mix it all together (I use my small beater). Pour in the rest of the milk and carry on mixing.
Leave to rest for at least an hour.
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Step 2
Make your crêpes in a large galette pan, or even with two pans to be quicker.
To do this, heat the pan dry for a minute or two over high heat. When it’s very hot, brush butter over the whole pan. With a ladle, pour in some batter (about a ladleful) and, with a flick of your wrist, turn the pan so the batter covers the whole surface (if it doesn’t, no great matter… it’ll only affect the looks).
Cook the batter until it lifts slightly at the edge or turns brown at the edge. Turn it with a large spatula or your fingers and carry on cooking for a short minute.
Do the same for all the crêpes.
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Step 3
In a bowl, mix 40 g of very soft butter with the remaining 40 g of sugar.
Add the orange juice.
In the pan, put a crêpe back, spread the orange cream over it with a spoon and let it colour a little.
Do the same for the other crêpes.
Serve them hot.
Recipe photos
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