CRÊPES WITH HOROPITO BUTTERSCOTCH SAUCE & CHARRED ORANGES

Serves four

Crêpe recipe:

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180g all purpose flour
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3 eggs
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2 Tbl butter, melted
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1 Tbl sugar
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⅛  tsp sea salt
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1 cup milk
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½ cup cold water	
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Extra butter for cooking with
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Sieve the flour, sugar and salt together into a mixing bowl.

In a small bowl or jug, lightly beat the eggs. Add the milk and water to the eggs and mix together well.

Slowly whisk the egg mixture into the flour mixture to create a smooth batter.

Add in the butter and stir it into the batter.

Cover your batter and keep it in the fridge for an hour before using. This helps relax the gluten in the batter. This is an important step, don’t skip it.

Preheat your preferred crêpe pan to a medium heat.

Add a small knob of butter to the pan and swirl it around to cover the base of the pan.

Pour in ⅓ of a cup of crêpe batter into the pan and quickly tilt the pan in a circular motion to spread the batter evenly across the surface of the pan.

Allow the crêpe to cook for one to two minutes on one side, or until the batter on the surface looks set. Flip the crêpe and cook for a further minute.

Remove the crêpe from the pan and set aside on a plate.

Repeat the crêpe cooking process until all the batter has been used.

Charred orange recipe:

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3 oranges, peeled and pith removed
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6 fresh tarata leaves
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¼ cup Sugar
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Slice the oranges into 3mm thick slices then place them in a bowl.

Tear the tarata leaves into small pieces and add them to the oranges. Sprinkle the sugar over the oranges and tarata. Fold together and then set aside to marinade for 15 minutes.

Preheat a pan or grill plate to a very high heat.

To char your oranges, place five to six slices in the pan at a time. They will caramelise very quickly. When the deep caramel appears around the rim of the orange slices, flip them over and cook the other side for one more minute then immediately remove from the pan.

Complete the charring process until all oranges are cooked.

Horopito butterscotch sauce recipe:

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120g butter
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½ cup brown sugar
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⅔ cup cream
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20g dark chocolate
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½ tsp dried horopito flakes
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Pinch of salt
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Melt the butter in a heavy based saucepan over medium heat.

Add the brown sugar to the pan and stir well. Cook together for one minute to allow the sugar to start to dissolve.

Add the cream and bring to a boil. Keep cooking the mixture at a boil for 5 minutes while stirring constantly.

Remove for the heat and allow the mixture to settle for one minute. After one minute, stir in the dark chocolate, horopito flakes and salt. Stir together until all the chocolate is well emulsified and the sauce is smooth.

Serve warm or set aside and keep in the refrigerator for a later date.

Serving suggestion: Kāpiti Affogato Ice Cream