Crêpes with Orange Butter

Suggested wine pairing
Reserve Late Harvest Riesling

Yield: 3 Dozen
150  g sifted flour
30    g sugar
500  ml warm milk
4      eggs
70    g melted butter

Method: In a bowl mix flour and sugar. In a separate bowl slowly whisk butter, warm milk and eggs. Whisk the two bowls together, but not too hard - just enough to mix ingredients. Let rest before using, preferably overnight. Cook over medium heat in a lightly buttered crêpe pan or a non-stick pan. Cool the crêpes and fold into triangles. Drizzle warm orange butter over top and serve at once.

Orange Butter

225  g unsalted butter
375  g sugar
1      juice of one lemon
1     L fresh orange juice

Method: Make a roux using the sugar and butter. Add the juices and reduce to syrup-like consistency. Strain. Serve with Sweet Cherries.

Recipe by: The Culinary Team
at Mission Hill Family Estate

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