Instructions
This recipe by French-born Sydney chef David Bitton is perfect for celebrating Bastille Day with in Australia.
He suggests you use his own recipe of "orange jelly", which he says was a beautiful mistake.
"The original recipe was for marmalade," he said. "However, it was one that didn’t turn out the way it was supposed to. It did end up as an orange jelly with the luscious undertones of toffee.
"The caramelised orange jelly turns simple crêpes into a decadent brunch or an elegant dessert dish."
Instructions
For the crêpes, sift the flour, salt and sugar into a mixing bowl.
Make a well in the centre of the mixture and add the eggs.
Using a whisk, gradually bring the dry mixture into the eggs, followed by the milk, then the melted butter.
Whisk gently until the mixture is smooth, being careful not to over-mix.
Place a large non-stick frying pan over a medium heat and add ½ teaspoon butter.
Add a spoonful of the crêpe mixture to the middle of the pan and swirl to cover the base of the pan.
When the edges of the crêpes turn brown, gently turn them over with a spatula (unless you feel confident you can flip them by tossing the pan up and down).
Cook until golden.
Turn out onto a warmed plate, fold in half, then quarters, and stack.
Serve with a generous scoop of vanilla bean ice cream and a tablespoon of orange jelly or maple syrup or honey drizzled over the top.