Poached Naartjie Crepes With Salted Caramel Sauce

“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

Easy

Great value

Preparation:
1 hour

Cooking: 15
minutes

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

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