Ingredients: (makes 16-17 crepes)

100g/ 3½oz plain flour

1 tbsp brown sugar

2 large eggs

1 tbsp oil

300ml/ ½pt milk

Oil for frying

For orange caramel sauce:

100g/ 3½oz butter

100g/ 3½oz brown sugar

150ml/ ¼pt freshly squeezed orange juice

2 tsp orange zest

1 tsp lemon zest

Method:

1. Sift the flour into a bowl and add sugar.

2. Make a well in the centre and break in the eggs. Add in 1 tbsp of oil and 2 tbsp of milk.

3. Mix everything with a wooden spoon or whisk until smooth and slowly keep adding the rest of the milk until the mixture has a consistency of fresh cream.

4. Heat a few drops of oil in a 6-inch frying pan and fry crepes for about half a minute on each side.

5. For the orange caramel sauce melt the butter in a saucepan, add sugar and let it caramelise for a few minutes, stirring occasionally.

6. Add orange juice, orange and lemon zest and keep on the heat for another 3 mins until the caramel thickens a bit.