Crêpes recipe
 If you want to make perfect crêpes there's no one better than revered French chef Michel Roux to show you how. If serving them as a dessert, you can add a little fragrant orange blossom water to the batter and serve with the buttery citrus sauce. 125g/4½oz plain flour15g/½oz caster sugarpinch salt2 medium free-range eggs325ml/11½fl oz milk50ml/1¾fl oz double creamfew drops orange flower water (optional)20g/¾oz clarified butter 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 2 medium free-range eggs 325ml/11½fl oz milk 50ml/1¾fl oz double cream few drops orange flower water (optional) 20g/¾oz clarified butter 10 oranges, 6 juiced, 4 segmented100g/3½oz icing sugar125g/4½oz butter, diced, softened4 sprigs fresh mint 10 oranges, 6 juiced, 4 segmented 100g/3½oz icing sugar 125g/4½oz butter, diced, softened 4 sprigs fresh mint Method For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.Just before cooking, stir in the orange flower water, if using.Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.Turn off the heat and whisk in the butter, a little at a time.To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Just before cooking, stir in the orange flower water, if using. Just before cooking, stir in the orange flower water, if using. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. Turn off the heat and whisk in the butter, a little at a time. Turn off the heat and whisk in the butter, a little at a time. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. Recipe tips Resting the batter is imporant if you want the lightest, melt-in-the mouth crêpes.