Method

Crêpes

Sift the flour and the salt into a bowl and make a well in the centre.

Whisk the eggs and 1½ cups milk together until combined and slowly pour into the well in the centre of the flour mixture, beating until a smooth batter is formed. You may need to add more milk if batter is too thick.

Heat a non-stick crêpe pan with a little oil and pour in a little batter, swirling the pan around to form a thin, even pancake.

Fry for about 15 seconds or until light golden brown, then flip and fry the other side for a further 20 seconds or until spotted and lightly golden.

Remove from the pan, set aside and repeat until the batter has been used up.

The sauce

Melt the sugar in a saucepan over low heat and cook to a caramel colour.

Pour in the Clemengold juice, segments and ClemenGold and lemon zest and cook for about 2 -3 minutes.

Add the Van der Hum and allow to cook for further 2 minutes.

Whisk in the butter until melted and sauce has thickened slightly.

Place one crêpe into the sauce, holding it with a fork, and coat well.

Fold the crêpe into quarters and push to one side of the pan. Repeat with the remaining crêpes.

Serve 2-3 crêpes per person with a spoonful of sauce and a generous dollop of mascarpone.