• 125g/4oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 Egg
  • 300ml / 1/2 pint Milk
  • Oil for frying


  • 150ml / 1/4pt Orange Juice
  • Rind of 1 Orange Rind and Juice of 1 Lemon
  • 1 tablespoon Shamrock Golden Caster Sugar
  • 3 tablespoons Grand Marnier, Cointreau or brandy
  • 50g/2oz Butter


  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of the flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in the rest of the milk and drawing the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When pan is hot, give batter a stir before pouring a thin layer onto pan.
  5. Fry until golden brown, turn and fry other side until brown also.
  6. Stack crepes on a large plate, as they are cooked.


  1. Mix the juice and rind of orange, juice and rind of lemon, caster sugar and Grand Marnier together in a jug.
  2. Melt the butter in the frying pan, pour in the juices and allow to heat gently.
  3. Place the first crepe in the pan and give it a chance to heat through, then fold in half and then in half again to make a triangular shape. Slide this onto the edge of the pan, tilt the pan slightly so that the sauce runs into the centre! Then add the next crepe and repeat.
  4. Serve on warm plates straight from pan.

Recipe Notes:

This sauce is sufficient for 4 pancakes.

Why not try some of our other tasty toppings : Shamrock Pecan Nuts, Shamrock Chopped Almonds, Shamrock Chocolate Chips 100g, Rowse Honey