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
Prepares: Makes 8 × 8 inch crêpes to serve 4
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 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.


  1. Method
  2. Pop the chocolate in the freezer while preparing the rest of the recipe. It will make it easier to grate it into shavings later.

  3. 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.

  4. 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.

  5. Let batter rest for 20 minutes.

  6. Meanwhile, wash the fruit and pat dry.

  7. Then whip the cream until thick.

  8. Now warm 5 plates in the oven.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. Grate the chocolate onto a plate to create a pile of shavings.

  15. 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.

  16. Serve immediately.

Updated: August 19, 2018

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 50g/2 oz butter

  • To serve
  • Caster sugar/fine white sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. 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 sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  5. Melt the butter in the pan. Spoon 2 tablespoons of the butter into the batter and whisk it in. Pour the remainder into a small bowl and reserve it to smear the pan between cooking each crêpe using a wodge of kitchen paper.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Use about 3 tablespoons of batter for each pancake. 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, pour the batter quickly into the centre of the pan at the same time tipping it around from side to side to get the base evenly coated. If there are any holes, just fill them in with the batter using a teaspoon. It should take less than a minute to for the underside to turn golden. Check by lifting the edge with a palette knife.

  8. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  9. Continue until all the batter is used. Overlap the pancakes on the warmed plate as you go, keeping them warm in the oven covered loosely with foil.

  10. Serve with some juice of the lemon squeezed over the pancake and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

 

Traditional English Pancakes

Traditional English Pancakes

 

These traditional English pancakes are served with lemon and sugar – easy to prepare and easy to eat!

 

Traditional English Pancakes
Prepares: 6–8 large pancakes
 
  • Preparation time: 20 minutes
  • Standing time: 20 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 275ml/10 fl oz semi-skimmed milk
  • 25g/1 oz butter, melted
  • 25g/1 oz butter for greasing

  • To serve
  • granulated sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. First, melt 1 oz of butter and set aside to cool.

  3. Sift the flour and salt into a large mixing bowl and make a well in the centre.

  4. Beat the eggs in a bowl, then add the milk and cooled, melted butter. Gradually pour the mixture into the well of the flour while whisking with an electric whisk or a balloon whisk, incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl using a rubber spatula and whisk again until all the mixture is smooth. Let stand for 20 minutes.

  5. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Melt the remaining butter in the pan then pour into a small bowl. After cooking each pancake, smear the pan with the butter to keep it lightly greased, using a wodge of kitchen paper. The pan should be lightly greased not running with butter.

  8. Use about 4 tablespoons of batter for each pancake. It is easier to measure this into a ladle first to give a guide for the amount for each pancake. Quickly tip the batter from the ladle into the centre of the pan and at the same time tip the pan from side to side to get the base evenly coated. Cook the pancake for about 1 minute until the surface dries and the underside is golden.

  9. Flip the pancake over with a palette knife. Again, cook until the underside is golden which will need less time. Then slide out of the pan onto a warmed plate.

  10. Continue until the batter is finished. Overlap the pancakes on the warmed plate as you go. Keep them warm in the oven, covered loosely with foil.

  11. To serve, squeeze lemon juice over each pancake and generously sprinkle with sugar. It can then can be rolled up.

 

Buttermilk Pancakes with Apples and Maple Syrup

Buttermilk Pancakes with Apples and Maple Syrup

 

These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the  buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.

 

Buttermilk Pancakes with Apples and Maple Syrup
Prepares: 4 servings (12 pancakes)
 
  • Preparation time: About 20 minutes
  • Standing time: 20 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • For the pancakes
  • 225g/8 oz self-raising flour
  • 2 tbsp baking powder
  • 50g/2 oz caster sugar/fine white sugar
  • 170ml/6 fl oz buttermilk
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 140–170ml/5–6 fl oz milk
  • 1 tsp vanilla extract
  • 40g/1½ oz butter

  • For the apples
  • 4 dessert apples
  • 50g/2 oz butter
  • 1 tbsp icing sugar

  • To serve
  • maple syrup
  • crème fraîche


  1. Method
  2. Sift the flour and baking powder into a bowl and stir in the sugar. Make a well in the centre and add the buttermilk, eggs and most of the milk. Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter. Stir in the vanilla extract and then set aside to stand for 20 minutes.

  3. Meanwhile, preheat oven to 150°C/300°F/gas mark 2 and warm 6 plates.

  4. Peel, core and thickly slice the apples. Melt the butter in a large frying pan and add the apple slices in a single layer. Dust with the icing sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil and keep warm in the oven while cooking the pancakes.

  5. Heat a large, heavy gauged frying pan over a medium heat and melt the butter in it. Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper. The pan should be lightly greased, not running with butter. Add 4 tablespoonfuls/¼ cup of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden brown. Turn and cook for a further minute. Lift out on to a warmed plate, cover loosely with foil, and pop back in the oven to keep warm. Repeat using the remaining batter until there are 12 pancakes.

  6. To serve
  7. Pile three pancakes on each plate and top with the apple slices, pour over some maple syrup and serve with a spoonful of crème fraîche.