Crepes Suzette with a Maple and Orange Butterscotch Sauce and Madagascan Vanilla Ice

Ingredients 

Crepes 

125g plain flour 

2 medium free range eggs  

275ml-300ml semi skimmed milk 

1 tsp caster sugar 

1 orange-zested 

Butter-for frying 

Butterscotch Sauce 

60g butter 

120ml double cream 

95g brown sugar 

1 tsp vanilla extract 

2 tbsp maple syrup 

1 orange-sliced 

Method

In a saucepan combine the butter, cream and sugar over a medium heat. Gently swirl until the sugar has dissolved. Once the sugar has dissolved, add the orange slices and allow to infuse for 4-5 minutes only stirring every couple of minutes. Remove from the heat and take out the orange slices, then stir in the vanilla and maple syrup. Keep warm and then ladle in a jug when needed.  

Sift the flour and sugar into a large bowl. Make a well in the centre, pour in the egg, then slowly whisk in enough milk to make a smooth batter with the consistency of single cream. Whisk in the zested orange. 

Set aside to rest for at least 20 minutes. Heat a frying pan over a medium heat. Once hot, melt a little butter to cover the frying pan. Add a small ladleful of batter, then tilt the pan to swirl the batter evenly over the base.  

Cook for 1-2 minutes until the pancake is set, golden underneath and coming away from the pan at the edges. Loosen the pancake with a palette knife, then flip and cook for a further 30-60 seconds until golden on both sides. Slide the pancake onto a plate, then repeat until all the batter has been used up. Serve the crepes hot with ice cream and the warmed butterscotch sauce for a delicious dessert.