Crepes with an Amoretto and Orange Sauce

Crepes

100g (4oz) plain flour

1 egg

300 ml (8fl oz) milk or slightly less depending on your mix

1 heaped tbsp. sugar

a little sunflower oil to prevent sticking (if necessary)

Method:

Measure the flour and sugar into a bowl, add the egg and one-third milk and mix until smooth, now add the remaining milk.

Heat a large non-stick pan, on the hob. (AGA place a non-stick pan (approx. 20 cm or 8”) on the boiling plate and a piece of bake-o-glide on the simmering plate.) 

Add a little oil to the pan to prevent sticking if necessary.  Pour in just enough pancake mixture to line the base of the pan.  Cook until brown underneath and then flip.  If using the AGA flip onto the bake-o-glide on the simmering plate to cook the other side.  2 – 3 minutes each side should be enough.  Keep warm in the oven until ready to serve. 

Seville Orange Marmalade and Amaretto Sauce

1 tsp cornflour

150ml orange juice

3 tbsp Seville orange marmalade

1 tbsp amaretto

10g unsalted butter, cubed

Method:

Place the cornflour in a saucepan with a little of the orange juice and mix well until a smooth paste then add remainder of the juice.  Add the marmalade and mix well.  Heat until smooth and thickened, then add the amaretto and butter to form a glossy sauce. Use to drizzle over crepes, Yum!