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: 20 minutes
- For the crêpes
- 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
- pinch salt
- 2 eggs, large (U.K.)/extra large (N.A.)
- 300ml (10 fl oz) semi-skimmed/2% milk (1¼ cups) OR
- 240ml (8 fl oz) full fat/whole milk (1 cup) plus 60ml (2 fl oz) water (¼ cups)
- 55g (2 oz) butter (¼ cup, or ½ stick)
- For the filling
- 450g (1 lb) selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
- 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
- 28g (1 oz) plain/dark chocolate
- You will also need a shallow-rimmed, lightweight pan, 20-23cm (8-9inch) in diameter with rounded sides.
- Pop the chocolate in the freezer while preparing the rest of the recipe. It will make it easier to grate it into shavings later.
- Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.
- Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.
- Let batter rest for 20 minutes.
- Meanwhile, wash the fruit and pat dry.
- Then whip the cream until thick.
- Now warm 5 plates in the oven.
- Get the pan really hot, then turn the heat down to a medium setting. Melt the butter in the pan and then spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set to one side.
- Add a little butter to the pan before cooking each pancake. Just add enough to be able to tilt the pan and cover the base with butter. The base should just glisten not run with butter.
- You will need 45–60ml (3–4 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. Immediately lift and tilt the pan in all directions so the batter spreads thinly over the base. If there are any holes, just fill them in with batter using a teaspoon.
- Turn when the the crêpe starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time.
- Stack the crêpes up on a warmed plate as they are cooked with a piece of kitchen paper between each one, then cover loosely with foil so the top one doesn’t dry out. Keep warm in the oven.
- Grate the chocolate onto a plate to create a pile of shavings.
- Now divide the fruit between the crêpes, spooning it into the middle. Fold two sides of the crêpe over the fruit to create a cone shape, then spoon a generous dollop of cream on top and sprinkle with some of the chocolate shavings.
- Serve immediately.
Updated: August 19, 2018