Crêpes with Brandy Marmalade Sauce
A stunning Crêpes with Brandy Marmalade Sauce recipe taken from the Just For One Or Two cookbook.
Plain flour 50g (2oz)
Caster sugar 25g (1oz)
Semi-skimmed milk 60ml (2fl oz)
Sunflower oil 3–4 tbsp
Marmalade 3 tbsp
Brandy 2 tbsp
Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.