Crepes with fresh fruit, ice cream and maple syrup

January 17, 2016 (Last Updated: January 11, 2019)

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.

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