Mix all the ingredients for the crêpe batter, except the oil, and beat together for 4 minutes. Stand for 1 hour.
Heat a little oil in a pan and make the pancakes.
Bring the milk and cream to the boil. Beat the egg yolk and castor sugar together until pale. Add the vanilla essence and cornflour and mix well. Gradually add the heated milk and cream mixture, stirring continuously. Pour into the top half of a double boiler and bring to the boil while stirring continuously. Add the margarine and allow to cool.
Drain the gooseberries, reserving the juice. Mix the cornflour with a little of the juice. Add the sugar to the remaining juice and heat, then add the cornflour mixture to the hot syrup. Bring to the boil, stirring continuously. Add the liqueur and fruit. Cool. Spoon a little of the custard on to each crêpe, roll it up and pour the gooseberry sauce over.
Recipe reprinted with permission of You