Mums are good at being all about everybody else. It’s not often that they allow themselves to be spoilt. So on Mother’s Day, take the time in to whip up a breakfast that’ll both surprise and delight.

We asked Nic Waring of the sunny cafe The Swimmers Club in Rose Bay to suggest a recipe to help celebrate mums everywhere, and he came back with this beauty of a breakfast. Delicate crepes topped with a boozy syrup of Campari and new-season blood oranges – bitter and sweet at the same time. Yes these take a little effort, but as Waring puts it, “every mum deserves a little decadence”. We couldn’t agree more. [fold]

Serves six

Crepe Mix:
5 eggs, whisked
125g plain flour
1/4 cup milk
1cup milk
½ tsp salt
12 tbsp melted butter

Whisk together eggs, plain flour and ¼ cup of milk. Add a further cup of milk, whisk and strain mixture into another bowl to remove lumps. Whisk in salt and melted butter. Rest crepe mixture overnight and cook crepes the following morning over a medium heat.

Campari Suzette Sauce:
Zest, segments and juice of 4 oranges (blood oranges are preferable)
70g sugar
100ml Campari
100g cold diced butter

Bring blood orange zest, segments and juice to a boil in a saucepan, reduce to a simmer until the sauce has reduced by two thirds. Whisk in the butter to the sauce just before serving.

To serve, brush the crepes with the sauce and sprinkle liberally with granulated sugar. Fold them in half and then half again to create triangles, spoon warm sauce over them once plated, dust with icing sugar and serve with a spoon of mascarpone.