Strawberries are on special this week- so we wanted a way to showcase them in all their glorious berry-ness! Authentic French crepes are so delicate, versatile and sure to impress while elevating the berries- really allowing them to sing!
If you haven't made crepes before, they are a little bit of work but completely worth it. Even better- once you've made them- these stay delicious and fresh for at least 24 hours. If they last that long...you can use them for brunch/lunch the next day simply by popping them back in the pan to warm with a bit of pizza sauce and cheese, goats cheese and turkey, some caramelised onion, or even just top with a good squeeze of lemon and a bit of sugar. Fantastic treat for lunch boxes.
What You Need:
3 Tbsp sugar
2 Tbsp vegetable oil
50g melted butter
2 tsp vanilla
300g flour of choice*
600ml milk of choice (may need up to 1000ml)
Whipped cream, fresh strawberries, coyo, lemon, sugar, Nutella, jam, fruit compote, savoury ingredients such as goats cheese, tomato salad, pizza sauce, ratatouille, fried egg, etc.
* GF flour works just as well
What To Do:
Mix first 5 ingredients together in a large mixing bowl.
Add 100g flour, whisk well, then add 100ml milk, whisk well. Continue alternating until a smooth batter is achieved. Batter should have a little body but still pour easily. GF flour seems to need a bit more milk than standard flour.
Heat a large pan with a bit of butter over medium heat.
Place 1/3c batter in centre of pan. Roll pan around to evenly spread batter across entire bottom surface.
When edges brown a little, loosen and flip. Cook a little longer til underside looks cooked.
Whisk bowl of batter occasionally to keep it mixed.
Keep crepes between 2 plates to keep them warm and moist until you have utilised the batter.
Crepes are of course best eaten immediately, however, they will keep til the next day between the plates. Lunch crepes are great if you place the toppings in centre, roll and then heat in pan to warm/heat through.
Let us know your favourite topping combinations!