Ingredients
Method
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To make the crêpes:
- 140 g flour
- 1 t sugar
- ¼ t salt
- 3 free-range eggs
- 2 T melted butter
- 2 cups milk To make the sauce:
- 4 ClemenGolds
- 1 lemon
- 50 g sugar
- 3 T brandy
Method
Ingredients
Sift the flour, sugar and salt into a bowl. Whisk in the free-range eggs and melted butter. Gradually whisk in the milk, ensuring there are no lumps.
Strain into a jug and chill for 30 minutes. Heat a little butter in a nonstick crêpe pan. Ladle a small amount of batter into the pan and swirl until the pan is covered. Cook until the edges are golden brown, then flip and cook the other side for 1 minute or until golden. Repeat with the remaining batter.
To make the sauce, heat the juice of the ClemenGolds, the juice of the lemons, sugar and 1T brandy in a saucepan over a medium heat, whisking until the sugar has dissolved. Increase the heat and cook until reduced by half.
Warm 2 T brandy and flambé. Pour the sauce over the crêpes and serve immediately.
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