Delicate sweet crêpes, filled with mix fruits like blueberries and apples. Served with crème fraîche and almond.
How to get a smooth and homogeneous batter:
Sift flour and combine with sugar and salt. Add eggs lightly beaten and melted butter. Finally, pour in milk in small quantities little by little, while stirring.
Make sure you incorporate the liquid in gradually otherwise you will have lumps through the batter.
Let the batter to rest for 30 minutes. This gives the protein in the batter time to relax and the starch time to expand.
Don’t over-mix the batter, otherwise it will encourage gluten to form, which will make the crêpes tough. The batter should have the consistency of single cream.
Get the pan hot slowly, over a low to moderate heat.
Serves 12 crêpes
125 g plain flour
pinch of salt
2 eggs, lightly beaten
2 Tbsp butter, melted (or vegetable oil)
150 ml milk
For the Filling
450g (1 lb) apples
220g blueberries, fresh
2 Tbsp water
2 Tbsp sugar
crème fraîche to serve (optional)
almonds for sprinkling (optional)
MAKE THE CREPE BATTER
1. In a small bowl combine milk and water. Set aside.
2. In a large bowl, sift the flour and salt. Make a well in the centre and add the beaten eggs. Gradually and slowly pour in the milk mixture, whisking gently; add melted butter; mix to form a smooth, watery batter. Don’t over-mix the batter! Batter should be the thickness of single cream. Set the batter aside for about half an hour or overnight in the fridge, if time allows.
MAKE THE FILLING
3. Peel, core and cut the apples. Place them into a saucepan. Add blueberries, sugar and water. Cook over low heat for 10 minutes until the fruit is soft. Let cool.
COOK THE CREPES
4. Lightly grease a 18-20 cm nonstick pan with butter of oil. Get the pan hot slowly, over a low to moderate heat. Stir the batter and pour a small ladle of batter into the pan. Working quickly, Swirl the pan around so that the batter runs all over the surface.
5. Let the crêpe cook for a minute or so until the underside is golden and comes easily away from the pan. Lift one edge up with a palette knife or spatula, and carefully flip it over. Cook for a further 1-2 minutes. Tip the crêpe on a plate.
6. Wipe the pan with a little more butter or oil and continue until you have used up all the batter. Keep the crêpes warm, covered with foil.
7. Serve the crepes with the apple and blueberry mixture. Top with a dollop of créme frâche, and sprinkle with almonds, if desired.
Cook's Tip: If you wish, substitute other combinations of fruits for apples and blueberries.
''Experience is simply the name we give our mistakes.'' - Oscar Wilde