Ingredients
Orange liqueur sauce
Method
1.Sift flour into medium bowl, make well in centre; add eggs and oil then gradually whisk in milk until smooth. Pour batter into large jug, cover; stand 1 hour.
2.Heat greased heavy-based crêpe pan or small frying pan; pour ¼ cup of batter into pan, tilting pan to coat base. Cook, over low heat, until browned lightly, loosening edge of crêpe with spatula. Turn crêpe; brown other side. Remove crêpe from pan; cover to keep warm. Repeat with remaining batter to make a total of eight crêpes, greasing pan each time.
3.Make orange liqueur sauce. Melt butter in large frying pan, add sugar; cook, stirring, until mixture begins to brown. Add strained juices; bring to the boil. Reduce heat; simmer, uncovered, about 3 minutes or until a golden colour. Remove from heat; add liqueur, ignite.
4.Fold crêpes in half then in half again, place in sauce; warm over low heat.
5.Remove crêpes to serving plates; pour hot sauce over crêpes. Serve with orange slices, if you like.
Be very careful when igniting the sauce, use extra long matches, available from supermarkets or camping stores, or a barbecue lighter and make sure overhead exhaust fans are turned off. Igniting the sauce burns off the alcohol, leaving a more intense flavour. If you prefer, the sauce can be served as is, without first igniting it.
Note
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