FOR THE CREPES
125g plain flour
15g caster sugar
2 medium free-range eggs
50ml double cream
few drops of orange flower water
20g clarified butter
FOR THE ORANGE BUTTER SAUCE
10 oranges, 6 juiced, 4 segmented
100g icing sugar
125g butter, softened
mint sprigs, to decorate
Brush an 18-20cm crêpe pan with clarified butter and heat. Ladle in a little batter and tilt the pan to cover the base, cook the crêpe for 1 min each side. Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with greaseproof paper. You should make about 12.
For the sauce, strain the orange juice through a sieve into a pan and sprinkle in the icing sugar. Stir, then slowly bring to the boil and reduce by half. Turn off the heat and whisk in the butter to form a smooth sauce.
To serve, divide the orange segments between the crêpes and fold into a fan-shape. Arrange on a warmed serving plate and spoon over the orange sauce. Decorate with a sprig of mint.