Instructions: To make the crepe batter, place the flour, salt and caster sugar in a bowl and mix together. Gradually beat in the eggs, milk and butter.

Leave for at least 2 hours.

Heat a lightly greased 15-18cm (6-7inch) frying pan, stir the batter and use to make 12 crepes. Keep warm.

To make the compote, dissolve the sugar in the water in a pan over a gentle heat, then boil for a few minutes. Add blackcurrants (or redcurrants) and orange rind and simmer for 15 minutes until soft.

Strain the fruit, return the syrup to the pan and bring to the boil.

Mix the arrowroot with the orange juice and stir into the boiling syrup. Cook, stirring, until thickened and clear, then add the port, if using.

Mix the blackcurrants (or redcurrants) with the other fruits and add to the syrup. Fill each crepe with a generous portion of compote and arrange on a serving dish.

Serve with cream or creme fraiche.

NOTES : Delicious fruits of the summer to serve with traditional crepes.

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