I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.
Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.
I hope you will want to try them and enjoy them too.
Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.
- Preparation time: 25 minutes
- Standing time: 20 minutes
- Cooking time: 30 minutes
- For the crêpes
- 115g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
- pinch salt
- 2 eggs, large (U.K.)/extra large (N.A.)
- 240ml (8 fl oz) full fat/whole milk (1 cup)
- 60ml (2 fl oz) water (¼ cup)
- 55g (2 oz) butter (¼ cup, or ½ stick)
- For the filling
- 450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
- 240ml (8 fl oz) double/whipping or heavy cream (1 cup)
- 28g (1 oz) plain/dark chocolate
- A heavy gauge aluminium frying pan
- Warm 5 plates in the oven.
- Mix the milk and water together.
- Sift the flour and salt into a large mixing bowl.
- Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.
- Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.
- Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.
- Then, in a large bowl, whip the cream until stiff and put to one side while making the crêpes.
- When the batter has stood for its 20 minutes start cooking the crêpes.
- First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crepe.
- Get the pan really hot, then turn the heat down to a medium setting.
- Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.
- Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.
- Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.
- Divide the fruit between the crêpes spooning it into the middle. Fold in two sides of the crêpe over the fruit to create a cone shape.
- Spoon a generous dollop of cream on top of each crêpe and sprinkle with some of the chocolate shavings.
- Serve immediately.
Updated: September 14, 2017