Perfect for a Mother’s Day high tea.
Orange crepes with caramel sauce and hazelnuts
- 100g cake flour
- 60ml (¼ cup) brown sugar
- zest of 1 orange
- 1 large egg
- 1 large egg yolk
- 310ml (1¼ cups) milk
- a pinch of salt
- 180g castor sugar
- 30ml (2 tbsp) orange flower
- water (optional)
- 125ml (½ cup) water
- 250ml (1 cup) fresh cream, lukewarm
- a splash of Frangelico liqueur (optional)
- 15ml (1 tbsp) melted butter, cooled, plus extra for frying
- 100g hazelnuts, chopped and roasted
For the pancakes, place all the ingredients in a food processor and blend until smooth. Set aside for 30 minutes to rest.
For the caramel sauce, place the sugar, orange flower water, if using, and water in a saucepan over a low heat. Stir until the sugar has dissolved, then stop stirring and leave to boil until golden. Remove from the heat and cool for a few minutes, then stir in the cream and liqueur, if using. Strain it into a jug and keep warm.
Stir the melted butter into the pancake mixture. Heat the extra butter in a small pan over a medium-high heat. Pour a spoonful of the batter into the pan and swirl to coat the base. Cook until bubbles appear on the surface, about 1 – 2 minutes, then flip and cook for a further 20 – 30 seconds. Repeat with the remaining batter.
Serve with the caramel sauce and hazelnuts.