Ingredients

• 125g/4½oz plain flour
• 15g/½oz caster sugar
• pinch salt
• 2 medium free-range eggs
• 325ml/11½fl oz milk
• 50ml/1¾fl oz double cream
• few drops orange flower water
• 20g/¾oz clarified butter
• 10 oranges
• 6 juiced
• 4 segmented
• 100g/3½oz icing sugar
• 125g/4½oz butter
• diced
• softened
• 4 sprigs fresh mint

Directions

• For the crêpes
• whisk the flour
• sugar
• salt
• eggs and a third of the milk in a bowl to a smooth batter.
• Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.
• Just before cooking
• stir in the orange flower water.
• Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
• Transfer the crêpe to a plate and repeat
• stacking the crêpes between sheets of greaseproof paper
• until all of the batter has been used up.
• For the orange butter sauce
• strain the orange juice through a sieve into a saucepan and add the icing sugar.
• Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
• Turn off the heat and whisk in the butter
• a little at a time.
• To serve
• scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.