Crepes with fresh fruit, ice cream and maple syrup
- 120g (1 cup) cake flour
- 2 large eggs
- 125ml (½ cup) milk
- 125ml (½ cup) water
- pinch of salt
- 30ml (2 tbsp) butter, melted
- To serve
- fresh fruit (sliced nectarines, peaches or berries)
- maple syrup, to serve
- 4 scoops vanilla ice cream
To make the batter, whisk together the flour and eggs in a large mixing bowl. Gradually add the milk and water, stirring until smooth.
Add the salt and butter. Beat until smooth and leave to stand for 10 minutes.
Heat a lightly oiled frying pan over medium heat. Pour approximately 60ml (¼ cup) of batter per pancake into the pan. Immediately tilt the pan so that the batter swirls around and reaches the rim. Cook the crepe until the bottom is light brown, about 2 minutes. Flip and cook the other side. Remove from the pan and keep warm, and repeat for the rest of the crepes.
To serve, arrange the fruit next to 2 pancakes on each plate. Drizzle with maple syrup and serve with a scoop of ice cream.