Crepes with dulce de leche (caramel), handmade vanilla ice cream and oranges.

This is a very sweet dessert cause I love sugar more than anything - but if you wanted to savoury it up a bit you could put some warmed peanut/almond butter or something on the crepes instead of the dulce de leche, or leave off the ice cream and have extra fruit (I think this would also be really nice with blueberries and raspberries when they're in season and not $15 a punnet). But sweets rule and I think the oranges do enough to balance it all out as is. 

Makes 14-ish crepes

INGRIDIENTS

- 2 cups flour
- 1litre milk
600ml cream (you could use light milk and cream if you want, but why would you do something like that to your friends?) 
1 cup sugar 
1/2 cup soda water
2 tbls melted butter
2 cans sweetened condensed milk
-6 oranges
2 teaspoons Vanilla extract (scrape out the inside of two vanilla beans instead if you're feeling rich)
7 egg yolks (for ice cream)
Pinch of salt 

ICE CREAM

Make the ice cream first cause it'll take about three - four hours to set

Warm up (don't boil) 250mls (1cup) of the milk, the sugar and vanilla over the stove and let it all 'infuse' for a minute or two. 

Get a big bowl and fill it with ice - then get a smaller (but still pretty big) bowl and put this on top. Strain your cream into the smaller bowl and leave it for a few minutes to get really cold (if you don't have a strainer don't worry too much, it's not vital)

Separate 7 eggs and keep the yolks AND half the whites (you can use the whites for the crepe batter to minimise waste).

Put your milk and sugar mixture back on the stove. Whisk the egg yolks together, and then add to the milk and sugar mixture, stirring constantly so the eggs don't scramble. 

When the milk and egg mixture has thickened up, pour it into the bowl with the cold cream and stir until cold. Pour into a baking tray and put it into the freezer.

Every 20-30 mins, get a whisk or a fork churn the mixture up so it's more soft and creamy than icy. I forgot about my ice cream towards the end of the night, so it got a little hard, but I just put it out for about 10 minutes before serving and it was fine and tasted good. Though it was really more like ice cream 'slabs' than 'scoops'. 

 

CREPES

Mix the rest of the milk and the flour together. 

In a separate bowl whisk up the eggs until they're fluffy. add into the milk and flour mixture and whisk gently to combine. Add the soda water at the very end before you cook the crepes.

The consistency should be quite runny, when you pull the whisk out it should only be lightly covered in batter. If it's too thick just add more milk or soda water.

spoon a ladle of the mixture into a medium sized frypan, and tip it until the mixture covers the bottom of the pan. The crepes should be quite thin - almost see-through (as you can see in the picture about, I did not quite achieve this). After about a minute flip them over and cook the other side for about a minute until they're lightly brown.

These will keep under a damp tea towel for a few hours and then just be microwaved before you serve them.

 

DULCE DE LECHE

Pour the two cans of condensed milk into a thick bottomed, medium sized saucepan on medium heat.

Stir it pretty much constantly for about 20 minutes until it goes thick and a light caramel colour. You might get a few burnt bits if you don't watch it closely enough, but that's ok -  "burnt caramel" is definitely a thing. 'Charred bits of mangled metal saucepan' is not, so be careful and, if it starts to burn on the bottom, turn the heat way down or even change saucepans if it gets really dire.

It might take a while, so this is a good job to rope an early arriver who's hanging out in the kitchen into. 

An alternate way to make dulce de leche is to just put the two cans unopened in boiling water for three-four hours - I don't know why, but this idea freaks me out. Apparently it works though so if you wanna give a less labour-intense version a crack, go ahead. 

Get really 2K15 on your caramel and mix through a couple of pinches of rock salt at the end if you're feeling trendy.

Peel and slice the oranges into eighths 

To serve, heat up the dulce de leche in a microwave for about 2 minutes if it's been cooled. Spread a layer onto a crepe, then roll it up. Put a scoop (or slab...) of ice cream on the side, then scatter orange pieces over the top. Dust with some cinnamon if you want.