<p>We love both american, thick pancakes and light, soft crepes, super thin pancakes. At home we used to always eat this version. Thin crepes with different sweet fillings or savory crepes baked in the oven or slices and added to a hot soup. Either way, pancakes or crepes, you are in for a real treat. These pancakes are super thin and light as air and the sauce is utterly delicious. Jernej adores crêpes suzette / crêpes with a silky orange sauce so we are sharing a recipe for those today. Bon appetite, enjoy. </p>
In a large mixing bowl, whisk together the eggs, pinch of sea salt and sugar. Add in the flour and mix well to get a lovely texture, without any lumps. Gradually add the milk, mixing constantly. Add the butter and beat until smooth.
Heat a knob of butter in a frying pan. Twirl the frying pan so that the melted butter spreads evenly. Pour a third of a ladle of batter into the frying pan. Immediately tilt and twirl the frying pan to spread the batter evenly. For a really thin crêpe it should be about 0.5 mm thick. Cook for about a minute over medium high heat or until the bottom of the crêpe is golden. Flip the crêpe and cook the second side for about a minute as well.
silky orange sauce
Add the caster sugar into a non-stick pan and set over a low heat. Allow the sugar to melt without stirring and cook until it becomes a lovely caramel. Immediately remove the pan off the heat and carefully and slowly add the orange juice. Add the zest of 2 oranges, butter and orange segments of 4 oranges. Place back over a medium high heat. Fold the crêpes and add them to the pan to warm through. When the crepes are hot in the orange sauce, pour the liqueur over them and set light to the pan to flambe them. Serve immediately.