Caramelised orange crêpe with toffee sauce

Update a classic filling with layers of rich flavour.

Prep time: 20 mins Cooking time: 15 mins Makes 4-6 pancakes

4 oranges, peeled and sliced into rings

2tsp caster sugar 1tbsp Cointreau (optional) Handful of pistachio nuts, shelled and chopped for topping

FOR THE PANCAKES:

125g plain flour

1 egg

300ml milk 1-2tbsp sunflower oil

FOR THE SAUCE:

50g butter

40g golden caster sugar 25g Muscovado sugar 75ml double cream

1 First, make pancake mix: add flour to a bowl, stir in pinch of salt. Add egg into middle of flour, and a little milk. Stir, incorporating flour as you go. Keep stirring and adding milk. Beat with balloon whisk to get rid of any lumps. Put to one side. Now make the sauce: add all ingredients to a pan and heat gently, stirring occasionally, cook on low for a min or two – it’s ready when smooth. Put to one side.

2 Add orange slices (in batches) to a small frying pan and add a little sugar, toss and cook for a few mins until oranges begin to caramelise. Continue until all done. Add Cointreau, if using, and bubble it for a min or so then pour over oranges and put to one side. 3 Heat oil in a flat frying pan or crêpe pan. When hot, pour most of it into a jug then add a ladle of batter to pan, tipping pan so mixture reaches edges. Cook for a few seconds, loosen edges with a knife, then when underside is cooked, flip or turn and cook other side for a few seconds until golden. Continue like this until all batter is gone. To assemble, pile oranges onto a pancake, add half pistachio nuts, roll or fold, then drizzle over sauce (heat up if cold). Sprinkle over remaining nuts. Serve with cream, or crème fraîche or Greek yogurt, if you’re feeling more virtuous.

Per serving:

567 cals, 32g fat, 16g saturates