- 200g/7¼oz of flour
- ¼ litre/8¾fl oz of full-fat milk
- 4 eggs
- 2 spoonfuls of sugar
- 1 spoonful of brandy
- A knob of butter
- 200g/7¼oz of grated French Emmental
- 200g/7¼oz of quince paste
- 1 orange
- A little whipped cream
Mix the flour, sugar, milk, beaten eggs and the brandy in a bowl. Whisk the mixture until even and leave for 20 minutes.
Melt the butter in a saucepan and add two or three spoonfuls of the crêpe mixture until it covers the base of the pan. A thin crêpe should form. Turn the crêpe over and brown the other side.
Method (crêpe filling):
Mix the French Emmental and the quince paste (finely diced) in a bowl. Squeeze the orange over the mixture.
Spoon a dollop of filling in the centre of each crêpe and roll the crêpes up. Add a little whipped cream or grated orange zest before serving.