| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Coxon’s kit, Coxon1 | 1 | servings | |
INGREDIENTS
| 25 | g | Cocoa powder |
| 200 | g | Plain flour; sifted with cocoa |
| ; powder | ||
| 25 | ml | Milk |
| 150 | ml | Single cream |
| 3 | Eggs | |
| 1 | Pinches salt | |
| 2 | tb | Caster sugar |
| 50 | g | Clarified butter |
| 1 | tb | Sunflower oil |
| Flower for decoration | ||
| 2 | Oranges | |
| 125 | g | Caster sugar |
| 75 | ml | Orange juice |
| 1/4 | ts | Cinnamon; ground |
INSTRUCTIONS
CREPES CARAMELISED ORANGES Sift the flour with the cocoa powder into a bowl. Add the milk, cream, eggs, salt, sugar and oil. Beat together to form a smooth batter and pass through a sieve. Cover then leave to rest for 1 hour, then beat once more. Heat a pan with the clarified butter, remove any excess. Using a ladle pour in some batter and swirl around to spread evenly on the base, turn over and cook. Caramelised oranges: Melt the sugar in the pan and cook until golden in colour. Remove the skin from the oranges and slice in rounds. Carefully place the oranges into the hot caramel and glaze on both sides. Dust with cinnamon and remove (keep aside). Pour the orange juice into a pan and reduce until syrupy consistency. Serve the sauce drizzled over the chocolate crepes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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