|The perfect spot to enjoy Crepes at.. Sofitel Metropole in Hanoi|
|Believe me.. this is what they look like.. what they tasted like?... just PERFECT!|
|Idle away many hours sitting talking to the locals..|
|Just the best!|
|Oh'la la.. I do enjoy Hanoi!|
- 115 g Plain Flour
- 2 large Eggs
- 225 ml Milk mixed with water
- 85 ml Water
- Olive Oil
- 8 squares greaseproof paper
- 115 g Butter
- 3 freshly squeezed oranges
- 1 orange rind - grated
- ½ Lemon juice only
- 1 tumbler Cointreau Grand Marnier or brandy
- Combine the flour, eggs and salt and add the milk and water mixture gradually until you have a batter the consistency of single pouring cream.
- If your mixture is too thick, so will your pancakes be.
- Leave to stand.
- Heat the oil in a suitable pan until slightly smoking and pour of any excess.
- Coat the pan with the thinnest possible layer of batter, repairing any holes with extra drops.
- Turn after a minute or two, cook briefly on the second side and then slide on to the first square of greaseproof paper.
- In this way, build a stack of pancakes interleaved with greaseproof paper.
- Set aside until needed.
- Heat your largest frying pan and melt the butter and sugar.
- Add the orange rind and juice and lemon juice (optional), along with about 1/3 of the Cointreau.
- When nicely bubbling, add the pancakes one by one, folding each into quarters as you do so.
- Cook for a minute or two, then gently heat the remaining Cointreau in a small saucepan.
- When warm, pour over the pancakes and set alight