Karena Armstrong is a chef.

She is the head chef of The Salopian Inn at McLaren Vale in South Australia.

Today, she is making buttermilk crepes with figs and honey.

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The recipe today includes produce from two Delicious National Finalists: Singing Magpie Produce - figs; the Dairyman Barossa - buttermilk.

Recipe below:

Buttermilk Crepes With Figs

Makes 8-10 crepes in a 20cm crepe pan

370ml buttermilk

5g vanilla

1 lemon zested

25g melted butter

1 egg

145g plain flour

¼ tsp sugar

pinch salt

Grapeseed oil and extra butter for crepe cooking

Filling Cream

300ml cream

20g caster sugar

Figs

200g dried figs

100ml hot water

100g honey

1 lemon juiced

Method

To make the crepes add all the ingredients to a blend and mix until smooth and lump free. You should have a free flowing batter.

Rest the batter for 1hour minimum or overnight.

To make the filling, whip the cream to soft peaks, slowly adding the sugar. Set aside in a bowl.

To hydrate the figs, slice them first lengthways. Add the figs to a small saucepan so they are a snug fit, pour over the boiling water and then stir in the honey and lemon juice. Simmer for 5 minutes to just soften the figs. Remove the figs and then reduce the liquid to create a lovely, drizzle for the crepes.

To make the crepes, heat a crepe pan, add a dash of oil and ½ tsp butter.

On a moderate heat add the batter and swirl around the pan until all the pan is covered. Reduce the heat and cook until set and then flip, the crepe should be just golden brown. Cook the second side for 1-2 minutes of until set.

Flip the crepe onto a plate and then repeat the process, each time staking the crepes until you have used all the batter.

The crepes are best eaten fresh but can be made ahead of time.

To serve fill with the cream and pieces of soft fig, roll up and then drizzle over the honey.