Kiddipedia

Kiddipedia

Recipe by: Fabio Battisti – Chef at Gavroche in Chippendale

Crepes 

  • 570 g milk
  • 70 g canola oil
  • 150 g eggs
  • 240 g flour
  • sugar

Method:

  1. Combine milk and eggs in a bowl
  2. Add the sugar and sieve the flour in slowly ensuring there is no lumps add the oil in last
  3. Preheat a non-stick pan on low heat
  4. Cook one side of the crepe for about one minute until slightly brown flip and repeat on other side

Crepe sauce

  • 750g  orange juice
  • 110 g sugar
  • 15 g corn flour
  • 45 g gran mariner
  • 2 orange zest with micro plane (optional)

Method:

  1. Melt the sugar in a hot pan and cook until golden brown caramel
  2. Dissolve the corn flour in 100 ml orange juice into a separate container
  3. Slowly add the orange juice in the caramel and bring it to the boil
  4. Reduce for 5 minutes and allow to chill

Plating steps

1      Place 100ml crepe sauce into a pan on a low heat

2      Fold each crepe in half and place two crepes in the pan

3      Soak the crepes in the crepe sauce and raise heat

4      Transfer the crepes onto a plate and enjoy your desert.