Oh-so-easy to prepare with our Toughened Non-Stick
Crêpe Pan, these berry-filled crêpes are the perfect brunch entree.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE STRAWBERRY JAM
- 250g strawberries, washed
- 60ml white sugar
- lemon juice
FOR THE CRÊPES
- 2 large free-range eggs
- 175ml milk
- 150ml water
- 220g flour
- 45ml melted butter
- 125ml cream
- 1 vanilla pod, deseeded
- Berries of your choice, to serve
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Method
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1Remove the strawberry hulls (green leaves) and slice them in half. Place the strawberries in a saucepan with the sugar and a squeeze of lemon juice, stirring to coat evenly. Bring the strawberries and sugar to a boil and reduce slightly until the strawberries have a jam-like consistency. Set aside to cool.
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2Place the crêpe ingredients in a jug and, using a hand blender, blend until smooth. This creates a lighter, lump-free batter. Refrigerate for 1 hour.
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3Heat a Le Creuset 24cm Toughened Non-Stick Crêpe Pan over medium heat and grease the pan with cooking spray or butter. Spoon some batter into the pan to your preferred thickness and swirl to coat the pan evenly.
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4When the top starts to bubble, flip the crêpe to cook the other side.
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5Add the vanilla pod to the cream and whip until soft peaks form. Add the vanilla pod to your sugar to flavour it.
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6Serve with fresh berries of your choice (e.g., strawberries, raspberries, etc.) and vanilla cream.
