
The Celtic culinary influence can be felt around the world. Enjoy our recipe for Bretagne-Australian Strawberry Crepes!
Ingredients
150 g (1 cup) plain flour
1 large egg, lightly beaten
375 ml (1½ cups) milk, approximately
2 tsp butter
60 g (¼ cup) apricot jam or your favourite flavour
80 ml (⅓ cup) double cream
250 g strawberries, hulled and sliced
icing sugar, for dusting
Standing time 10 minutes
Instructions
Sift the flour into a bowl and make a well in the centre. Add the egg and a little milk into the well, then gradually whisk in the flour, slowly adding more milk until you obtain a smooth, thin batter. Strain the mixture through a fine sieve into a jug and stand for at least 10 minutes before cooking the crêpes. Melt the butter in a 20 cm crêpe pan, then whisk the hot, melted butter into the crepe mixture. Pour enough mixture into the hot pan to thinly cover the base. Cook for 1 minute or until the edges start to brown. Turn and cook the other side for 30 seconds, then transfer to a plate and repeat with the remaining batter, stacking the cooked crêpe as you go. To assemble, spread each crêpe with a little jam and cream and top with 4-5 slices of strawberry. Fold the crêpes and dust with icing sugar just before serving.
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