Saturday Morning With Jack Tame

A weekend spent in Wellington inspired me to re-create a dish from Ortega Fish Shack’s dessert menu: Crêpes filled with a delicate custard and doused in a caramel orange sauce – I swear they’re the best I’d ever had. This is my attempt at these and they’re very, very good.   Makes 10-12 crêpes.     Ingredients  100g plain flour   a pinch of salt   2 eggs   300ml milk   butter for frying   ½ cup store-bought thick custard   softly whipped cream      Orange caramel sauce   ½ cup caster sugar   3 tablespoons water   zest and juice of 1 orange   a splash of brandy or rum      Method  Sift the flour and a pinch of salt into a bowl. Make a well in the centre then break in the eggs and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter then stir in the rest of the milk. Leave to rest for 15 minutes.   Heat a little butter in a medium frying pan. P