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.
Summer Berry Crêpes
- Preparation time: 25 minutes
- Standing time: 20 minutes
- Cooking time: 20 minutes
- For the crêpes
- 115 g (4 oz) plain flour/all-purpose flour (1 cup less 1½ tbsp)
- pinch salt
- 2 eggs, large (U.K.)/extra large (N.A.)
- 300 ml (10 fl oz) semi-skimmed/partly skimmed milk (1¼ cups)
- 55 g (2 oz) butter (¼ cup, or ½ stick)
- For the filling
- 450 g (1 lb) selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
- 300 ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
- 28 g (1 oz) plain/dark chocolate
- You will also need a shallow-rimmed lightweight pan/skillet, 20–23 cm (8–9 inch) 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 into shavings later.
- Sift the flour and salt into a mixing bowl and make a well in the centre. Break the eggs into the well and, using half the milk, gradually whisk the eggs 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 remaining milk quickly. Do not over-mix.
- Or use an electric mixer. First whisk the eggs and milk together and 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/skillet really hot. Remove from the heat and add the butter. As soon as it has melted, spoon 2 tablespoons into the batter mixture and whisk it in. Pour the remainder into a small bowl and set to one side.
- Add a little butter to the pan before cooking each crêpe. Just add enough to be able to tilt the pan and cover the base with the melted butter. The base should just glisten not run with butter.
- Cook the crêpes over a medium-high heat. You will need 45 ml (3 tablespoons) of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first so you can quickly add the batter to the pan. 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/skillet 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 to be sticking to the base of the pan 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. This will only take about 30 seconds. 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 remaining batter, greasing the pan each time and stacking the crêpes up on a warmed plate as they are cooked. Put a piece of kitchen paper between each one and 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.
- To serve, spoon the fruit into the middle of each crêpe. Fold two sides of the crêpe over the fruit to create a cone, then spoon a generous dollop of cream on top and, using a small spoon, sprinkle over the chocolate shavings. Serve immediately.
Updated: September 22, 2019