| 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.
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