- 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
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.