- 200g/7oz plain flour
- 2 free-range eggs
- enough milk to bind
- butter, to grease pan
- 3 free-range egg yolks
- 2 tbsp caster sugar
- 50g prunes, chopped
- 1 orange, pith removed, chopped
- 4 free-range egg whites
- Preheat the oven to 200C/400F/Gas 6.
- For the crepes, whisk together the flour and eggs, adding enough milk to make a batter the consistency of double cream.
- Heat a crepe pan and melt a small knob of butter.
- Ladle enough crepe mixture into the pan to thinly and evenly coat the pan and cook for one to two minutes per side.
- Remove the crepe and place onto a sheet of kitchen towel. Repeat with the remaining batter.
- For the filling, beat the egg yolks with the sugar and fold in the prunes and oranges.
- In a clean bowl, whisk the egg whites until stiff. Fold this into the yolk mixture.
- Line the crepes up on a baking tray and equally divide the filling mixture onto one half of each crepe. Fold each empty side over to create half-moon shapes.
- Place in the oven for eight to ten minutes, or until puffed up.
- Transfer to plates and serve warm.