Classic crepes with rose water syrup, rhubarb compote and vanilla crème fraîche
- 310ml (1¼ cups) milk (or beer if you’re making savoury crepes)
- 10g (1 tbsp) butter
- 90g (¾ cup) cake flour
- a pinch of salt
- 2 large eggs
- oil, for frying
Rhubarb and berry compote
- 350g rhubarb, chopped
- 200g strawberries and raspberries
- 100g (½ cup) castor sugar
- 5ml (1 tsp) rose water
- vanilla-flavoured crème fraîche, to serve
Heat the milk and butter in a small saucepan until the butter melts. Set aside to cool.
Whizz or pulse the flour and salt together briefly in a food processor and, with the motor running, pour in the milk mixture then the eggs. Process until just blended.
Scrape the batter into a bowl and let it rest for 30 minutes.
When you’re ready to begin ‘flipping’, add 15ml (1 tbsp) vegetable oil to a hot non-stick crepe pan. With a ladle or large spoon, add 2 generous tablespoons of batter to the pan. Use the bottom of the ladle to quickly spread the batter to the edges.
As soon as the batter loses its sheen and the edges just begin to brown (30 seconds to a minute, depending on how hot the pan is), flip the crepe with a non-metal spatula. The second side will cook very quickly, about half as long as the first side.
Transfer to a plate and cover with wax paper.
Repeat with the remaining batter, adding oil to the pan as necessary.
Use immediately or refrigerate, layered with wax paper.
Place all of the ingredients in a saucepan, cover and bring to a boil. Reduce heat and simmer until the rhubarb is soft, about 5 – 10 minutes.
Serve the crepes with vanilla-flavoured crème fraîche and the compote.