Ingredients

Method

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

1. 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.
2. 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.
3. 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.
4. Warm 2 T brandy and flambé. Pour the sauce over the crêpes and serve immediately.

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