Classic French crêpes served with a cinnamon and Grand Marnier drizzle and fresh orange segments.
Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs and the flour together and start adding small quantities of milk until the batter is smooth, with the consistency of single cream.
Melt 50g/2oz of butter in a pan. Spoon half of it into the batter and whisk it in, then pour the rest into a bowl and set aside to add to the pan when cooking the pancakes.
Get the pan really hot then turn the heat down to medium. Add about 2 tbsp of batter to the pan and tip the pan from side to side to get the base evenly coated with batter. The pancake should take 30 seconds to cook. Lift the edge with a palette knife to see if it's golden brown and then flip it over for a few seconds to finish cooking. Slide out of the pan into a plate. Sprinkle with some icing sugar, fold into a triangle and start the next pancake.
Segment 3 oranges.
Zest 1 orange and place this in a small saucepan. Add the juice of the remaining 2 oranges
Add the cinnamon, sugar and Grand Marnier to the pan and boil until you have a syrup.
Allow to cool and then add the orange segments to the syrup
Serve the pancakes warm with the oranges and syrup drizzled over them.
«Do not put too much butter in the pan when cooking the crepes. Use some kitchen paper dipped in the melted butter to rub around the pan.»