Crepe cones with crème fraîche and seasonal berries
- 2 large eggs
- 180ml (¾ cup) milk
- 125ml (½ cup) water
- 120g (1 cup) cake flour
- 45ml (3 tbsp) melted butter
- butter, for coating the pan
- 250g crème fraîche
- fresh seasonal berries, to serve
Combine all of the ingredients in a blender and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a small non-stick pan over medium heat. Add butter to coat. Pour a little batter into the centre of the pan and swirl to spread evenly. Cook for 30 seconds and flip.
Cook for another 10 seconds and transfer to the chopping board. Lay them out flat so they can cool. Continue until all batter has been used. When crepes have cooled, spread with crème fraîche, fill with fresh seasonal berries and roll into cone shapes.