French Crêpes with Vanilla Bean Ice Cream and Orange Jelly
- 200 grams plain flour
- 1 pinch salt
- 30 grams caster sugar
- 3 medium free range eggs
- 50 grams butter melted, with solids removed
- 250 millilitres milk
- butter for frying
- 500 millilitres vanilla bean ice cream high quality
- 4 tablespoons Bitton orange jelly or maple syrup, or honey
The origin of Bitton Orange Jelly is a beautiful mistake. The original recipe was for marmalade. However, it was one that didn’t turn out the way it was supposed to. It did end up as an orange jelly with the luscious undertones of toffee. The caramelised orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish.
- Sift the flour, salt and sugar into a mixing bowl.
- Make a well n the centre of the mixture, add the eggs.
- Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk, then the melted butter.
- Whisk gently until the mixture is smooth, being careful not to over-mix.
- Place a large non-stick frying pan over a medium heat, add ½ teaspoon butter.
- Add a spoonful of the crêpe mixture to the middle of the pan, swirl to cover the base of the pan. When the edges of the crêpes turn brown, gently turn them over with a spatula (unless you feel confident you can flip them by tossing the pan up and down).
- Cook until golden.
- Turn out onto a warmed plate, fold in half, then quarters, stack and serve with a generous scoop of vanilla bean ice cream and a tablespoon of Orange Jelly or maple syrup or honey drizzled over the top.