To me, crêpes are far superior to pancakes. I love that they can be whipped up in a heartbeat. Recently, I had some in a restaurant that were filled with a delicate custard and doused in a caramel orange sauce, and I swore they were the best I’d ever had. This is my attempt to recreate them.
100g plain flour
A pinch of salt
Butter for frying
½ cup store-bought thick custard
Icing sugar for dusting
Softly whipped cream to serve
Orange caramel sauce
½ cup caster sugar
3 tablespoons water
Zest and juice of 1 orange
A splash of brandy or rum
1. Sift the flour and salt into a bowl. Make a well in the centre then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth, thick batter, then stir in the rest of the milk. Leave to rest for 15 minutes.
2. Heat a little butter in a medium-sized frying pan. Pour 2-3 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30-60 seconds until golden brown on the underside. Flip and cook the other side for another 30-60 seconds. Repeat with remaining batter.
3. When crêpes are cooled, dab a teaspoon of custard on each and spread it over one quarter. Fold the crêpe in half then over again to form a triangle.
4. Make the sauce by heating the sugar and water in a small saucepan without stirring until it begins to colour, about 4 minutes. Let it bubble and deepen to a light caramel colour before adding zest, juice and alcohol. Simmer for a few minutes until it thickens.
5. Return folded crêpes to the pan, drizzle in the sauce and gently heat until the crêpes are warmed through. Serve dusted with icing sugar and dolloped with cream. Pure decadence!