Place the flour, salt, eggs, milk and 1 tbsp butter into a
mixing bowl and whisk until combined and mixture forms a smooth
batter. Pour into a jug and let sit for 30 minutes. Heat a small
frying pan over medium-high heat. Carefully brush the pan with a
little melted butter. Tilting the pan slightly, pour in enough
batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2
minutes until base of the crepe is lightly browned.
Using a pallet knife, carefully flip the crepe to brown the
other side. Transfer to a plate and repeat until batter is
To make the sauce, heat sugar in a solid bottomed saucepan on a
high heat until the sugar starts to caramelize. Add the orange
juice and lemon juice and zest, and simmer for a few minutes. Pour
in the Cointreau and then stir in the butter to combine and
slightly thicken the sauce. Dip each crepe into the sauce, then
fold it into quarters and place on a serving plate.
Repeat with remaining crepes.
Watch your favourite MasterChef NZ judge step up to the plate.
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Food Show recipe.
View the recipe
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