Crêpes and Caramelised Orange Sauce by Paul Foster

Traditional French crêpes are given a beautiful twist by chef Paul Foster when he pours over a delightful caramelised orange sauce. This is the perfect crêpe recipe! A fragrant and truly delicious dessert. Keep it quiet though, these are only for grown ups!

Recipe Courtesy of Paul Foster owner of Salt Restaurant

Tips on how to make the perfect pancake click HERE

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Equipment

• Mixing Bowl
• 24cm Non-stick Frying Pan
• 20cm Stainless Steel Frying Pan

Ingredients

Crêpes Batter:

• 165g Plain Flour
• 3 Medium Eggs
• 400ml Whole Milk
• 1 tablespoon Soft Light Brown Sugar

Caramelised Orange Sauce:

• 1 Large Orange – Zested and Juiced
• 50g Dark Brown Sugar
• 50g Caster Sugar
• 30g Salted Butter
• 25ml Dark Rum
• 2 Star Anise

Cooking Method

Crêpes:

1. In a mixing bowl, mix the flour, sugar and eggs to a smooth paste.
2. Slowly add the milk and mix to a smooth batter.
3. Heat a large ProWare non-stick frying pan over a moderate heat.
4. Add a little oil and wipe out with a cloth.
5. Add a ladle of batter to create a thin layer across the entire pan.
   
6. Allow to cook on each side for 3 minutes or until fully cooked through.

Caramelised Orange Sauce:

1. In a small stainless steel interior frying pan, dissolve both sugars in a little water and cook until caramelised (around 160ºC).
2. Add the Rum, Star Anise and orange juice and bring back to the boil, once all of the sugar has become a liquid reduce down to a slightly thicker consistency.
3. Take off the heat and whisk in the butter, finish with the orange zest.

To serve:

1. Fold the Crêpes into quarters and heat through the sauce. Serve immediately with a generous scoop of Vanilla Ice Cream.