Summer Berry Crêpes

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.

Summer Berry Crêpes

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

  • Ingredients
  • For the crêpes
  • 115 g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 300 ml (10 fl oz) semi-skimmed milk (2%) (1¼ cups) OR
  • 240 ml (8 fl oz) full fat/whole milk (1 cup) plus 60 ml (2 fl oz) water (¼ cup)
  • 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

Equipment

  • You will also need a shallow-rimmed lightweight pan, 20–23 cm (8–9 inch) in diameter with rounded sides.


  • Method
  • 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 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. Remove from the heat and add the butter. Once 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 pancake. 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 pancakes over a medium–high heat. You will need 45ml (3 tbsp) of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to be able to quickly add it 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 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.
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Updated: September 22, 2019

Mixed Berry Crisp

Mixed Berries Oat Bran Crumble

Frozen mixed berries are thawed, then topped with an oat bran crumble which becomes crisp when cooked.

Mixed Berry Crisp

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Ingredients
  • 450 g (1 lb) frozen mixed berries, thawed (4 cups)
  • 1 tsp flour
  • For the topping
  • 55 g (2 oz) flour, sifted (⅓ cup)
  • 55 g (2 oz) porridge oats/quick rolled oats (⅔ cup)
  • 70 g (2½ oz) light muscovado/soft brown sugar (⅓ cup)
  • pinch salt
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)

Equipment

  • You will also need a 1.2 litre (2 pint) (5 cups) ovenproof dish measuring 25 x 15 cm (9 x 6 inches)
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5.
  • Carefully mix the berries with the flour and then put in the ovenproof dish.
  • Mix together the first four ingredients of the topping.
  • Pour the butter over the top and mix in until the mixture has become crumbly.
  • Sprinkle evenly over the fruit.
  • Bake for 20 minutes or until the juices of the fruit are bubbling around the edge and the top is crisp.

To serve

  • Serve with frozen vanilla yogurt, ice-cream or cream.
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