• Perfect for a Mother’s Day high tea.

    Orange crepes with caramel sauce and hazelnuts

    Serves: 4
    Cooking Time: 40 mins



    • 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.