“I live in Paris and found the naartijes at market here. The idea for the salted caramel came from a menu. Sea salt and Cointreau finishes it off beautifully.”

Serves 8


Great value

Preparation: 1 hour

Cooking: 15 minutes

Description: Jane Hendrik Van Der Westhuizen’s Poached Naartjie Crepes With Salted Caramel Sauce

Jane Hendrik Van Der Westhuizen’s Poached Naartjie Crepes with Salted Caramel Sauce

Cake flour 120 g

·         Large free-range eggs 2

·         Milk ¾ cup

·         Water ½ cup

·         Butter 3 T melted, plus extra for frying

For the poached naartjies:

·         Sugar 2 T

·         Water 3 T

·         Cointreau 4 T

·         Cloves ½ t

·         Naartjies 4 – 5, peeled but left whole

For the salted caramel sauce:

·         Sugar 200 g

·         Water ¼ cup

·         Cream ¾ cup

·         Unsalted butter 3 ½ T

·         Sea salt 1 t

Description: Cake flour

Cake flour

  1. Place all the batter ingredients in a blender and pulse for 10 seconds. Chill the batter for 1 hour.
  2. Heat a small nonstick pan and add enough butter to coat the base. Add a ladleful of batter to the centre of the pan and swirl to spread evenly. Fry for 30 seconds, then turn and cook the reverse side. Keep warm and repeat with the remaining batter. Drizzle the crepes with the naartjies syrup and top with the poached naartjies and salted caramel sauce to serve.
  3. To make the poached naartjies, place the sugar over a medium heat. Stir until the sugar has dissolved. Add the naartjies and simmer until a syrup forms. Turn the naartjies and simmer for a further minute or two.
  4. To make the salted caramel sauce, combine the sugar and water in a saucepan over a medium heat until the sugar dissolves. Bring to the boil without stirring, and cook until the mixture turns a deep amber color, about 5 to 6 minutes. Remove from the heat and carefully whisk in the cream. Stir in the butter and salt. Allow to cool.

Wine: Elgin Vintners Viognier 2011

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