Chocolate Crepes with Orange Caramel Sauce

Sift the flour and cocoa powder into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a jug. Add the milk mixture to the flour mixture, whisking constantly until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.

Meanwhile, use a zester to remove the rind from the oranges. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the oranges (you will need 100ml orange juice).

Heat an 18-20cm (base measurement) crepe pan or non‑stick frying pan over medium heat. Brush with melted butter to lightly grease. Add 2 tablespoons of batter and tilt the pan in a circular motion, swirling the batter to cover the base. Cook for 2 minutes or until the edge begins to curl.

Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat, in 7 more batches, with melted butter and remaining batter, reheating the pan between batches.

Melt the extra butter in a frying pan over medium heat until foaming. Stir in the brown sugar, orange rind and orange juice. Bring to a simmer. Cook for 3 minutes or until the sauce thickens slightly.

Divide the crepes among serving plates. Top with vanilla ice‑cream and spoon over the sauce. Serve immediately.