Sticky Toffee Pudding Crepes
Combining the rich, comforting flavors of traditional sticky toffee pudding with the light, delicate texture of crepes, this dessert is a true treat for the senses. Drizzled with warm toffee sauce and served with a touch of cream, these crepes offer a perfect balance of sweetness and richness, making them an irresistible choice for any occasion.
Ingredients
- 5 Dates
- 100ml Water
- 1/2 Tsp Bicarbonate
- 250g Flour
- 400ml Milk
- 3 Eggs
- 2 Tbsp Black Treacle
- 100g Butter
- 150g Demerara Sugar (Sub Light Brown, But Demerara Makes It Taste Like Wethers Originals)
- ½ tsp sea salt
- 1 Tbsp White Sugar
- 1 Tsp Vanilla
- 450ml Double Cream
Step 1
Remove the pits from the dates and finely chop them. Add the chopped dates to a pot with the water and bicarbonate of soda, then cook on high for 5 minutes until it forms a thick paste.
Step 2
Whisk together the flour, milk, and date paste. Then crack in the eggs and whisk until smooth. Let the mixture rest while you prepare the caramel sauce.
Step 3
Melt the butter with the demerara sugar for about 5 minutes, until fully melted. Slowly pour in 150g cream and cook for a few more minutes. Finish by stirring in sea salt.
Step 4
Brush a small amount of oil onto a nonstick skillet and heat it to medium. Pour in the batter (using a ⅓ cup measure) — these crepes will be slightly thicker than usual. Cook for about 2 minutes on each side until they turn lightly golden.
Step 5
Let the crepes cool slightly while you whip the cream, sugar, and vanilla together for about 5 minutes, until soft peaks form.
Step 6
Spread 2 tablespoons of cream on one half of a crepe, drizzle with caramel, and fold it in half. Top with more cream and caramel, then enjoy!