• Classic crepes with rose water syrup, rhubarb compote and vanilla crème fraîche

    Serves: 18
    Cooking Time: 10 mins + 30 mins resting time

    Ingredients

    • Crepes

    • 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

    Instructions

    1

    Heat the milk and butter in a small saucepan until the butter melts. Set aside to cool.

    2

    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.

    3

    Scrape the batter into a bowl and let it rest for 30 minutes.

    4

    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.

    5

    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.

    6

    Transfer to a plate and cover with wax paper.

    7

    Repeat with the remaining batter, adding oil to the pan as necessary.

    8

    Use immediately or refrigerate, layered with wax paper.

    9

    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.

    10

    Serve the crepes with vanilla-flavoured crème fraîche and the compote.

     

    ×
    Exit mobile version