1 cup plain flour
2 tsp caster sugar
2 eggs, lightly beaten
1-1¼ cups milk
1 tbsp melted butter
1 tbsp French brandy
Melted butter, for greasing
Pouring cream, to serve
½ cup sugar
1 tsp vanilla bean paste
1½ cups fresh orange juice, strained
¼ cup Cointreau
Julienned zest from 1 orange (see tip, below)
Tip: To make julienned zest; peel orange rind into wide strips using a vegetable peeler. Using a small sharp knife, remove white pith. Cut zest into very thin strips. Alternatively, use an orange zester.
Make crepes; sift flour into a bowl. Add sugar and stir to combine. Whisk eggs, 1 cup of milk, melted butter and brandy in a jug. Make a well in the centre of dry ingredients. Pour in egg mixture and whisk until smooth (pass mixture through a sieve to remove any lumps). Cover and let stand for 30 minutes. Batter should be consistency of pouring cream – thin down with remaining milk if necessary. Transfer batter to a pouring jug.
Lightly grease a 20cm shallow non-stick frying pan or crepe pan with butter. Tilt pan and pour 2-3 tbsps of batter onto one side, swirling pan to coat base. (Tip any excess batter back into the jug, to ensure a thin pancake.)
Cook on a medium heat until crepe is golden underneath, about 2 minutes. Loosen edges with a thin metal spatula and turn over. Cook other side for 1-2 minutes. Stack crepes on a plate, cover with a tea towel and continue process.
To make sauce; put all ingredients except zest in a medium metal frying pan over a medium-high heat and stir until sugar dissolves. Bring to a simmer and cook, without stirring, for 8-10 minutes or until syrupy. Add zest and swirl pan to combine. Remove from heat.
To serve, stack a few crepes in pan to coat with sauce. Place over a low heat to warm. Fold each crepe into quarters and transfer to serving plates. Repeat with more crepes. Spoon remaining sauce over crepes and drizzle with cream to serve.
Note: Any leftover crepes can be frozen – layer between baking paper before freezing.