Crepes with caramel sauce

Crepes are more of a meal. My Mum used to make a savoury version for dinner. She’d fill it with smoked fish and broccoli in a white sauce. As a 9-year-old I thought it was great, if a bit weird. I still prefer crepes sweet and although it’s hard to beat the classic lemon and white sugar, a caramel sauce with stewed fruit makes a blissful breakfast or dessert.

Crepes

150 g	Plain flour
1 tsp	Caster sugar
240 ml	Milk
2	Eggs
1 serving	Butter, for frying

Caramel sauce

2 Tbsp	Butter
¾ cup	Brown sugar, I used coconut sugar
½ cup	Cream, I used Lewis Road double cream
½ tsp	Vanilla extract

Directions

1. Mix flour, sugar, milk and eggs in a bowl with a whisk, or in a food processor or blender. Set aside in the fridge for at least 20 minutes or up to an hour, until ready to cook.
2. Heat a crepe pan or cast iron frying pan to a medium-high heat. Melt a little butter to coat.
3. Add a spoonful of mixture to the pan, and swirl to just coat the pan. Cook for about 1 minute, then flip and cook for a further 30 seconds.
4. Continue until all the mixture is used, keeping crepes warm in a low oven. You can refrigerate them for a day or so, or freeze.
5. Serve with caramel sauce and your favourite stewed fruit.

Caramel sauce

1. Melt together all ingredients in a saucepan.
2. Increase the heat to a rolling bubble, then reduce heat and simmer for a couple of minutes. Serve immediately.

Check out more of Delaney's sweet treats

• Creme brulee
• Cheat's mille-feuille with rhubarb