Caramel Crepes

1. Mix the flour and salt together in a large bowl.
2. Beat in all the eggs and half the milk to a thick batter. Gradually add the oil and the remainder of the milk. Allow to stand for 30 mins.
3. Heat small pan at medium heat and lightly oil. Ladle batter into pan, tilting it so the batter lightly coats the bottom. Cook for 1 minute.
4. Flip and cook the other side for half a minute. Repeat for remaining batter.
5. In the meantime, make your caramel sauce. Place butter, condensed milk, and sugar in a deep bowl and microwave for three minutes.
6. Remove bowl from microwave and whisk the sauce until it’s thick and glossy. Careful—this is very hot.
7. Stack crepes, sprinkling with a little sugar to prevent them sticking. Serve by folding each one into quarters and adding a scoop of ice cream and a drizzle of caramel sauce. (You can cover and store any leftover sauce in the fridge for one month.)

For the crepes
125g Mortons Plain Flour
Pinch of salt
1 egg, beaten
250ml milk
1 tablespoon oil

For the caramel sauce
100g butter
400g condensed milk
100g caster sugar
Generous pinch of salt