Our crepe recipe is so easy to follow and are best served with lots of fresh berries...
Everyone loves a pancake and when it comes to crepes they sure are hard to resist. Perfecting a crepe recipe to make at home might seem difficult, but once you’ve managed to make them once or twice, it becomes a pretty simple process. Use this crepe recipe for an easy formula that will give you crepe pancakes with just the right amount of fluffiness and crispiness – the perfect balance for a crepe pancake! This crepe recipe is quick and simple to make every time, but if you’re planning on serving these to kids it might be a good idea to leave out the alcoholic port bit. Or maybe make a separate batch for kids and adult so that you can still enjoy the boozy part of the sweet treat. Our crepe recipe suggests topping them with strawberries and raspberries but you could use whatever fruits you like or even go classic with maple or golden syrup, honey, agave or lemon and sugar. If you want them to be a little more indulgent, try finishing the crepes with a scoop of greek yogurt or ice cream and some grated chocolate or hot chocolate sauce. Our favourite combo is Nutella and strawberries – yum!
- 400g strawberries
- 400g raspberries or a combination of other red fruit
- 50g caster sugar
- Juice of 1 lemon
- Dash of port (optional)
- 2 eggs
- 200g flour
- 600ml milk
- 50g butter melted
To make this crepe recipe, quarter the strawberries and place in a bowl with the other fruits, pour over the port (if using), lemon juice and caster sugar and leave to steep while you make the pancake batter.
In a large mixing bowl or food processor, sieve the flour and salt together, add the eggs, then the flour and milk and beat together with the melted butter for a min or so or until you ha ve a thick but easy to pour batter.
Warm up a plate in the oven to place the finished pancakes on and keep them warm. Remember to dust each pancake with a little caster sugar as you stack them to stop them from sticking to each other.
Melt a knob of butter in a non-stick frying pan and heat on a moderate flame. Using a little of the batter mix, test the temperature and your pancake flipping skills and modify accordingly.
When you’re ready, use a ladle or small jug to pour out a little batter into the pan, and cook each pancake for about a min on each side. If you don’t wish to flip each one, make slightly smaller ones and use a spatula to turn.
Fold the pancakes twice to make an open parcel. Fill 2 parcels with fruit per person, sprinkle over a little more fruit, and serve with ice cream and a dash of the fruit juices. Kelly’s Strawberries and Cream Ice Cream goes perfectly with this fruit crepes recipe.
Top tip for making Crepe
Crepes or pancakes are really easy to make. A good tip is to practice a few times before you begin making them for real. You will have plenty of batter to waste on one or two disasters. The trick is to make sure you always have enough melted but not burned butter in your crepe pan and the temperature remains constant.