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Ingredients
For the poached oranges
3 oranges, juice only
2 tbsp caster sugar
2 oranges, peeled and sliced horizontally
a few sprigs of rosemary
For the crêpes
3 oranges, juice only
4 tbsp sugar
splash of white wine
4 tortillas
Method
1. Place the orange juice and sugar in a saucepan and heat until the sugar has
melted.
2. Increase the heat to caramelise the orange syrup.
3. Add in the orange segments and rosemary and remove the pan from the heat.
Leave for a few minutes to infuse the rosemary and oranges.
4. In a wide sauté pan, heat the orange juice and sugar. Stir gently until the
sugar has melted.
5. Pour in the white wine and cook for another two minutes.
6. Place a tortilla in the pan and turn to coat evenly in the syrup.
7. Fold the tortilla into quarters twice and push to the side of the pan.
8. Repeat with the remaining three tortillas.
9. Serve the crêpes with the poached oranges and rosemary syrup.
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