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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at be.

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Speaker 2: Trying to catch up with that cook Nikki Wex, who's

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Speaker 2: here with us this morning.

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Speaker 1: Kilder.

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Speaker 3: Yeah, good morning, Jack.

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Speaker 2: You have a delicious sounding recipe, a seasonal recipe. At

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Speaker 2: the moment, do you know I am eating? I always

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Speaker 2: have this problem right at my other job for TVNZ,

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Speaker 2: I have this problem when I'm getting made up in

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Speaker 2: that the makeup ladies always complain that I'm too orange

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Speaker 2: because I eat. I eat a lot of carrots, like

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Speaker 2: I would often have two carrots a day, and then

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Speaker 2: I would and at the moment, I'm eating so many

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Speaker 2: oranges because they're just so good and it's the cat

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Speaker 2: and you know, well on your hands, yeah, your hands

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Speaker 2: go out, look your orange. Yeah.

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Speaker 3: So interesting. I mean, I have no sympathy for you

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Speaker 3: because you blokes in the industry spend about two seconds

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Speaker 3: in the makeup cheer and us women have to spend

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Speaker 3: about two hours. So I don't know what story is

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Speaker 3: with that, but I'm kind of happy.

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Speaker 1: To hear that they.

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Speaker 2: Anyway are amazing at the moment, So this is sweas recipe.

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Speaker 3: They are. They're just beautiful and look, I was inspired.

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Speaker 3: Last weekend I was down in Wellington. You know, we

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Speaker 3: hear a lot on the news about Wellington's dying. Didn't

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Speaker 3: look like it to me. I went to all these

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Speaker 3: restaurants and they were all jam packed full of people.

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Speaker 3: I did go back to the old, the old faves

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Speaker 3: down there. Boy, they have some classic restaurants Bullcott Street, Pistro,

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Speaker 3: Heaving and a lunchtime on Friday, Darling Old Floriditas and

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Speaker 3: Cuba Street and then Ortiga for ship which I never miss.

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Speaker 3: And this is off the dessert menu. So I sort

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Speaker 3: of hastily put this together for one of my cookbooks,

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Speaker 3: actually because I love the stition. I never I never

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Speaker 3: don't order it, and that might be a double negative anyway.

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Speaker 3: It's orange and caramel custard filled crapes. The trick with

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Speaker 3: a crape when you're making sort of crape susettes or

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Speaker 3: whatever is to get them very very thin. These eight

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Speaker 3: no American pancakes. So look about one hundred grams of flour,

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Speaker 3: which is plain flour, which is about half a cup

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Speaker 3: of scant half cup into a big bowl, a pitch

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Speaker 3: of salt in there, make a well in the middle

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Speaker 3: and then break in two eggs and then pour in

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Speaker 3: around about one hundred and fifty mils of milk. We're

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Speaker 3: going to use about three hundred meals all up. But

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Speaker 3: first of all, I just like to give all of

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Speaker 3: that a whisk together, and you gradually, gradually, gradually incorporate

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Speaker 3: the flour from around the sort of sides. You'll have

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Speaker 3: a thick batter. Then then you stir in the rest

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Speaker 3: of the milk. And I say stir because you don't

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Speaker 3: want to overwhisk this flour because all it does is

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Speaker 3: activate the glutens and make your crapes quite tough. So

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Speaker 3: then leave that batter to rest for about fifteen minutes Jack,

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Speaker 3: and I think that's key. You'regain to get a nice

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Speaker 3: tender crape at the end of it. Okay, when time

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Speaker 3: to cook, this makes about ten to twelve crepes. Heat

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Speaker 3: a little bit of oil and kind of a heavy

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Speaker 3: based fry pan I think of better than a thin

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Speaker 3: based one. Pour about two to three tablespoons of the

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Speaker 3: batter to the pan, and the trick is to pour

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Speaker 3: and tilt as you go to get that really thin coating.

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Speaker 3: If you've ever been to a sort of farmer's market,

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Speaker 3: you'll see those beautiful French people making galettes, and they

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Speaker 3: are sort of they use another tool that kind of

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Speaker 3: spreads it out, but we don't have those at home.

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Speaker 3: So just tilting that pan all around until you've got

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Speaker 3: a beautiful thin coat up. The first pancake is never

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Speaker 3: your best pancakes, so do not do not mind about that, okay,

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Speaker 3: and then the second one will be better, And about

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Speaker 3: thirty to sixty seconds until it's kind of got golden

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Speaker 3: freckles on the underside on the pan side of it,

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Speaker 3: flip it over, cook it for another thirty to sixty seconds,

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Speaker 3: and I just don't know how hot your stovetop is,

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Speaker 3: hence the thirty to sixty seconds. Repeat with all the

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Speaker 3: remaining better and leave them to cool at this stage.

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Speaker 3: And then they can if you're not serving them immediately,

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Speaker 3: they can sit there covered, you know, for a day

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Speaker 3: or so, you know, before you do it. And then

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Speaker 3: I'm going to fill it whether and I'm sure it'll tiger.

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Speaker 3: They make some beautiful, clean patissier, but I use because

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Speaker 3: I'm a little bit hacky. Sometimes half a cup of

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Speaker 3: straw bought thick custard. I love the meadow lee. I

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Speaker 3: love meadow lee, it's a good one. And mix that

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Speaker 3: with some softy whipped cream and then you've got a

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Speaker 3: sort of cheetze cream pat if you like. And when

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Speaker 3: it comes time to serve these, you want to add

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Speaker 3: a a sort of heaped teaspoon of custard into one

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Speaker 3: quarter of the crapes and then fold the crape in half,

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Speaker 3: then over it to form a triangle. Then you're going

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Speaker 3: to sort of warm these in a pan when it

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Speaker 3: comes time to serve them, Jack, and I'm going to

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Speaker 3: I'm going to suggest you serve them with this orange

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Speaker 3: caramel sauce. And it's easy. Half a cup of cast

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Speaker 3: of sugar into a pan or a salt spin if

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Speaker 3: you like, three tablespoons of water, the zest and juice

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Speaker 3: of one orange. So it's really zesty. It's really punchy

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Speaker 3: with all that orange juice, and you really want to

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Speaker 3: heat that until well, you actually you want to heat

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Speaker 3: the sugar and the water until it's a sort of

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Speaker 3: a dark caramel color and let it bubble and deepen

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Speaker 3: in that color. Then add your juice and also a

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Speaker 3: little splash of brand your rum if you like.

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Speaker 2: Just is it that little lead?

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Speaker 3: Sure? Oh no, little edge little edge similar off so

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Speaker 3: that you cook that alcohol off. You don't have to

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Speaker 3: do the alcohol. The orange juice is fine, and then

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Speaker 3: after a few minutes you'll notice that it's nice and thick,

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Speaker 3: and that's sort of that's a nice pour inconsistency. So

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Speaker 3: then when you're ready to serve return all your love,

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Speaker 3: you folded crape parcels into the pan they can overlap,

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Speaker 3: slightly drizzle in the caramel sauce, and then gently heat

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Speaker 3: it until the crapes are really warmed through. Serve it

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Speaker 3: all with a doll up of whipped cream. Pure delicious sounds. Yeah,

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Speaker 3: this is only if you can't get to Wellington, Okay, ah, yeah,

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Speaker 3: I mean it's really good. I mean I grew up

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Speaker 3: on crapsy ets. Mo meus to cook them all the

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Speaker 3: time at dinner parties and she would have us making

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Speaker 3: sort of forty and fifty crapes all day. So I

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Speaker 3: love those. But this is just it's just it's magical

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Speaker 3: having a little bit of custard in there. It's amazing.

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Speaker 2: Yeah, that sounds amazing. It does. Thank you so much, NICKI.

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Speaker 2: We'll make sure that recipe is up at newstorksb dot

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Speaker 2: co dot NZ so you can cook along.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to News Talks at B from nine am Saturday, or

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