Serves 6
Preparation time 50 minutes, plus cooling time
Cooking time about 45 minutes

Crêpes

• 600g cake flour
• 5 large eggs
• 5 egg yolks
• 2 litres milk
• 75ml melted butter

Filling

• 150ml blueberry jam
• fresh blueberries, plus extra to serve
• squeeze of lemon juice
• 350ml cream, whipped

Sticky toffee sauce

• 100g treacle sugar
• 100g butter
• 150ml cream
• 15ml cornflour

1 Crêpes Sift the flour and a pinch of salt into a bowl. Make a well in the middle. Lightly whisk the eggs and egg yolks together. Add the milk and melted butter and stir well. Pour three-quarters of the liquid into the middle of the well and stir in the flour gradually from the sides of the well. The mixture should be the consistency of thick cream. Add the remaining liquid a little at a time until the desired consistency is reached. Set aside for about 30 minutes.

2 Heat a 16cm non-stick pan over medium heat. Once it is hot, grease it lightly and then pour in a thin layer of crêpe mixture. Swirl the pan around so the mixture covers the base and cook until golden, then flip over and cook the other side. Repeat with the remaining batter. Allow the crêpes to cool completely.

3 Filling Fold the blueberry jam, a handful of fresh blueberries and the lemon juice into the cream. Spread over a crêpe. Top with another crêpe and repeat until you have a large stack.

4 Sauce Heat the treacle sugar, butter and cream together and stir until melted and smooth. Simmer for 10 minutes, stirring frequently to prevent it from burning. Stir the cornflour into a little water, then stir some of the sauce into this mixture. Add to the remaining sauce and stir until thickened. Pour some sauce over the stack of crêpes just before serving and top with fresh blueberries. Serve the remaining sauce in a jug for people to pour over their dessert, if they prefer. Cut the crêpe stack into wedges and serve with ice cream.

Text and image: Ideas magazine