• Crepes with fresh fruit, ice cream and maple syrup

    Serves: 4
    Cooking Time: 20 minutes


    • Batter
    • 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.