Fruity crêpes

STEP BY STEP

Let's make something delicious.

1. 01

   For the crêpes, whisk the flour, milk, salt and sugar together in a bowl until smooth. Add the eggs and whisk to make a smooth batter. Leave to rest in the fridge for approximately 1 hour.

2. 02

   Scrape the seeds from the vanilla pod.

3. 03

   For the compote, heat the orange juice, sugar and vanilla seeds in a saucepan and reduce by about half. Meanwhile, pick over the raspberries. Remove the husks from the cape gooseberries and halve the fruit. Add the cape gooseberries to the reduced juice and simmer for 1 minute. Then add the raspberries and cook for 1 more minute. Remove from the heat and leave the compote to cool.

4. 04

   Heat a non-stick frying pan and brush with a little butter. Pour in a small ladleful of batter, swirling the pan so that it covers the base in an even, thin layer. Cook the crêpe over a medium heat until golden brown on both sides. Remove and place on a plate. Repeat with the remaining batter. The batter should make 8 crêpes.

5. 05

   Arrange the crêpes on four plates, spoon the compote over them, garnish with lemon balm and serve.