Ingredients

Candied Orange
  • 150g Orange peel, finely sliced
  • 250g Water
  • 250g Golden caster sugar
Orange Caramel
  • 75g Orange juice, passed and reduced to 35g (use the oranges left from making the candid oranges)
  • 165g Golden caster sugar
  • 55g Butter, diced 3cm by 3cm
  • 55g Navy strength orange liqueur
  • 45g Double cream
  • 20g Lemon juice, passed
Brown Butter
  • 150g Butter
Crepe Batter
  • 125g Plain flour
  • 40g Caster Sugar
  • 1 pinch salt
  • 300g Milk, whole
  • 150g Whole Eggs
  • 20g Brown butter, as per recipe above
For service
  • 5g Candied orange peel, drained
  • 30g High alcohol orange liqueur
  • 200g Caramel, as per above recipe
  • 4 Crêpes, as per above recipe

Method

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Ingredients

Candied Orange
  • 150g Orange peel, finely sliced
  • 250g Water
  • 250g Golden caster sugar
Orange Caramel
  • 75g Orange juice, passed and reduced to 35g (use the oranges left from making the candid oranges)
  • 165g Golden caster sugar
  • 55g Butter, diced 3cm by 3cm
  • 55g Navy strength orange liqueur
  • 45g Double cream
  • 20g Lemon juice, passed
Brown Butter
  • 150g Butter
Crepe Batter
  • 125g Plain flour
  • 40g Caster Sugar
  • 1 pinch salt
  • 300g Milk, whole
  • 150g Whole Eggs
  • 20g Brown butter, as per recipe above
For service
  • 5g Candied orange peel, drained
  • 30g High alcohol orange liqueur
  • 200g Caramel, as per above recipe
  • 4 Crêpes, as per above recipe

Method

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