Ingredients
-
250g all-purpose flour
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pinch of salt
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10g sugar
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3 large eggs
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600ml whole milk
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50g unsalted buttermelted
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15ml dark rum or Grand Marnier®(optional)
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45ml cooking oilfor greasing
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2 orangespeeled and segmented
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1 tbsp orange zest
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2 tbsp orange juice
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2 tbsp butter
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2 tbsp sugar
Directions
Classic French-style crêpes made with a rich, silky batter and served with warm oranges in a buttery citrus sauce made directly on the flat plate. A simple, elegant dessert or breakfast.
Ingredients
| 250g all-purpose flour | |
| pinch of salt | |
| 10g sugar | |
| 3 large eggs | |
| 600ml whole milk | |
| 50g unsalted butter | |
| 15ml dark rum or Grand Marnier® | |
| 45ml cooking oil | |
| 2 oranges | |
| 1 tbsp orange zest | |
| 2 tbsp orange juice | |
| 2 tbsp butter | |
| 2 tbsp sugar |
Steps
|
1
|
In a large bowl, whisk together flour, salt and sugar. Add the eggs and mix, then gradually whisk in the milk to form a smooth batter. |
|
2
|
Stir in the melted butter and liquor if using. Let the batter rest for 10–15 minutes. |
|
3
|
Attach the flat plate to the Panasonic Multi-Cooker. Press the BBQ setting and press Start to preheat. |
|
4
|
Lightly grease the flat plate with cooking oil. Pour a small ladleful of batter onto the surface and swirl into a thin circle. Cook for 1-2 minutes until golden underneath, flip and cook for 30 seconds more. Transfer to a plate. Repeat with remaining batter, oiling the surface as needed. |
|
5
|
Once the crêpes are done, add butter, sugar, orange juice and zest directly to the flat plate. Stir gently for 2-3 minutes until a syrup forms. |
|
6
|
Add the orange segments and warm through for 1-2 minutes. |
|
7
|
Serve the crêpes folded or rolled with the warm orange sauce and segments spooned over the top. |
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