Crepes with citrus sauce

Ingredients (serves 4)

• Crepes

• 1 cup plain flour
• 1 1/2 cups milk
• 2 eggs
• 80g butter, melted

• Citrus sauce

• 60g butter, chopped
• 1/4 cup caster sugar
• 5 large oranges, rind shredded, juiced
• 1 large lemon, rind shredded, juiced
• 2 tablespoons Cointreau, optional
• cream or ice-cream, to serve

  Method

  1. Make crepes Sift flour into a large bowl. Using a fork, whisk milk, eggs and 3 tablespoons butter in a jug. Add to flour and whisk until a smooth batter forms. Cover and set aside for 30 minutes.
  2. Heat an 18cm (base) crepe pan over medium heat. Brush with butter. Pour 2 tablespoonfuls batter into center of pan and swirl quickly to coat base. Cook for 2 minutes or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Top with a sheet of baking paper.
  3. Repeat with remaining batter, greasing pan between crepes if necessary. Continue to layer crepes between baking paper.Cool completely. Cover with plastic wrap and refrigerate until required.
  4. Preheat oven to 180°C. Place crepes in a stack on a large sheet of foil. Wrap securely. Place on a baking tray and bake for 15 to 20 minutes or until heated through.
  5. Make citrus sauce: Melt butter in a large, non-stick frying pan over medium-low heat. Add sugar, rinds, 1 1/4 cups orange juice, 1/4 cup lemon juice and liqueur, if using. Stir until sauce is hot and sugar dissolves.
  6. Fold heated crepes into quarters. Place crepes on plates. Pour over 1/3 cup hot sauce. Serve with cream or ice-cream.

  Notes

• Crepes can be made up to 3 days in advance. Wrap tightly in greaseproof paper and foil and refrigerate. Sauce can be made up to 1 day in advance. Place plastic wrap on surface and store in the fridge.