For an alcohol-free version, use orange juice and don’t flambé.
(3 votes)
Cook: 45 Mins
Serves: 4
Price: 65p per serving
Nutritional Information
Each 142g serving contains
Energy
1872kj
447kcal
1872kj
447kcal
20%
Fat
27g
27g
High
38%
38%
Saturates
13g
13g
Med
67%
67%
Sugars
14g
14g
High
16%
16%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1318kj/315kcal
Typical energy values per 100g:
1318kj/315kcal
Ingredients
100g Asda Plain Flour
1 large free-range egg
250ml semi-skimmed milk
15g unsalted butter, melted
1-2 tsp sunflower oil
75g unsalted butter
2 tbsp caster sugar
2 tbsp orange juice
1 orange, zest of
5 tbsp Grand Marnier (or Cointreau)
25g Asda Ground Almonds
Method
1
Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the egg, milk and melted butter. Whisk to make a smooth batter, then transfer to a jug.
2
Grease a small non-stick omelette pan with oil, wiping out any excess with kitchen paper. Heat the pan and pour in just enough batter to cover the base thinly, tilting the pan to cover it evenly. Cook for a minute or until the underside is golden. Flip over and cook the other side. Slide on to a plate.
3
Repeat until you’ve used all the batter, making about eight pancakes.
4
Pre-heat the oven to 200C/180C Fan/Gas 6. For the filling, beat the butter with the caster sugar, then add the orange juice, grated orange zest, 2 tbsp Grand Marnier or Cointreau and the ground almonds.
5
Spread the orange butter on the crêpes and fold each one into halves and quarters. Put in a ovenproof dish, arranging them so they overlap slightly. Cook in the pre-heated oven for 10 minutes or until piping hot.
6
Heat the remaining liqueur in a small pan, pour over the crêpes and light with a match to flambé.
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