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Citrus crêpes and ice cream

Citrus crêpes and ice cream
(Image source: https://www.taste.com.au/)

Citrus crêpes and ice cream

For the crepes:
1 cup flour
1 tsp castor sugar
Pinch of salt
1 egg, lightly beaten
300ml milk
20g butter, melted, plus extra for cooking
Grated zest of an orange

Sift the flour, sugar and a pinch of salt into a bowl. Make a well in the centre, add the beaten egg and gradually pour in the milk, whisking constantly to produce a smooth batter. Stir in the melted butter and orange zest.
Heat a small knob of butter in a pan and pour a thin layer of the batter, swirling it to cover the whole pan. Cook for a minute or 2 until golden and flip to cook the other side. Fold and set aside.

For the orange caramel sauce

100g caster sugar
1 tsp vanilla paste or essence
40-50ml brandy
3 oranges, peeled and segmented
Small knob of butter
Ice cream to serve

To make the sauce, put the caster sugar, vanilla paste into a pan with 200ml cold water. Heat gently until the sugar melts. Raise the heat and bring the mixture up to a rapid boil, then cook until you have a rich, deep golden caramel. Remove from the heat add the orange segments and butter. Swirl to combine.

Serve the crepes with a scoop of ice cream drizzled with the orange caramel sauce and segments

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