Name: Gooseberry crêpes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 2.00 eggs; 2.00 eggs just the yolks; 120.00 g flour cake; 250.00 ml milk; 20.00 ml sugar; 12.00 ml margarine melted; 12.00 ml brandy; oil for cooking; 175.00 ml milk; 75.00 ml cream; 1.00 eggs yolk only; 35.00 ml castor sugar; 3.00 ml vanilla essence; 20.00 ml cornflour; 20.00 ml margarine; 410.00 g gooseberries; 12.00 ml brown sugar; 10.00 ml cornflour; 12.00 ml van der hum liqueur

Recipe Disclaimer

Tap for method

Ingredients (19)

CRÊPE BATTER

2.00	eggs
2.00	eggs — just the yolks
120.00 g	flour — cake
250.00 ml	milk
20.00 ml	sugar
12.00 ml	margarine — melted
12.00 ml	brandy
	oil — for cooking

CONFECTIONER'S CUSTARD

175.00 ml	milk
75.00 ml	cream
1.00	eggs — yolk only
35.00 ml	castor sugar
3.00 ml	vanilla — essence
20.00 ml	cornflour
20.00 ml	margarine

GOOSEBERRY SAUCE

410.00 g	gooseberries
12.00 ml	brown sugar
10.00 ml	cornflour
12.00 ml	van der hum liqueur

Tap for ingredients

Method:

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.