verjus and orange crepes

Crepes:

1½ cups full cream milk

4 Good Eggs

¼ cup vegetable oil

1¼ cups plain flour

Icing sugar for dusting

Whisk the eggs and milk together in a bowl.

Measure ¼ cup of oil and use 2 tablespoons of it to add to the milk mixture. Save the rest of the oil till later.

Whisk well. Measure and sift the flour and add it to the batter. Whisk till well combined and then strain the batter into a pouring jug or bowl, to take out any small lumps that are left. Allow the batter to rest for up to an hour in the fridge.

Syrup:

1 cup Restdown Verjus

½ a Kurrnung Citrus orange

3 tablespoons sugar

Squeeze the orange juice into the saucepan then place the segment in as well. Add all the other ingredients to the saucepan and heat and stir the syrup until it starts bubbling. Keep the syrup simmering gently until all the sugar has dissolved and the syrup has reduced slightly. It is now ready to use.

Cooking and assembling the crepes:

Heat the frypan over a medium heat. Wipe the pan with some of the leftover oil, using a brush or paper towel. Pour batter into the pan to make a 20cm crepe and cook about 2 minutes on each side. When golden brown on both sides lift onto a plate. Continue cooking crepes until all the batter is used. You’ll need to wipe the pan with oil in between each crepe.

To assemble your crepes, brush each one well with verjus and orange syrup then roll each one up and place on a serving plate, brush again with syrup. Dust with icing sugar and serve.

Bon appetit!