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Poached-naartjie crepes with salted caramel sauce

15 minutes

Poached-naartjie crepes with salted caramel sauce

By Jan Hendrik van der Westhuizen

Serves 8

Difficulty Easy

Prep Time 1 hour

Cooking Time 15 minutes

Ingredients

120 g cake flour
2 large free-range eggs
190 ml milk
125 ml water
3 T butter, melted, plus extra for frying

For the poached naartjies

2 T sugar
3 T water
4 T Cointreau
½ t ground cloves
4 - 5 naartjies (or mandarins), peeled but kept whole

For the salted caramel sauce

200 g sugar
62 ml water
190 ml cream
3½ T butter
1 t sea salt

Method

To make the crêpes, place all the batter ingredients in a blender and pulse for 10 seconds. Chill the batter for 1 hour.

Heat a small nonstick pan and add enough butter to coat the base. Add a ladleful of batter to the centre of the pan and swirl to spread evenly. Fry for 30 seconds, then turn and cook the reverse side.

Keep warm and repeat with the remaining batter.

Drizzle the crêpes with the naartjie syrup and top with the poached naartjies and salted caramel sauce to serve.

To make the poached naartjies, place the sugar, water, Cointreau and cloves in a saucepan over a medium heat. Stir until the sugar has dissolved.

Add the naartjies and simmer until a syrup forms. Turn the naartjies and simmer for a further minute or two.

To make the salted caramel sauce, combine the sugar and water in a saucepan over a medium heat until the sugar dissolves.

Bring to the boil without stirring, and cook until the mixture turns a deep amber colour, about 5 to 6 minutes.

Remove from the heat and carefully whisk in the cream. Stir in the butter and salt. Allow to cool.

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Ingredients

Method