French Crepes with vanilla cream and berries are a super easy breakfast, brunch or dessert dish fit for a king. A superb sweet treat, perfect for any time of the day. The Crepes batter does not need to rest before frying, this makes them a quick though-together snack, done in just a couple of minutes.
There are a million different toppings you can use, sweet or savoury, but the batter remains the same. This makes them perfect for any time of the day. Enjoy sweet with berries or jam as a breakfast snack or dessert or savoury with ham and chees or creamy shrimp filling as a light lunch or as a starter.
For the Crepes you need:
240 ml all-purpose flour
80 ml regular milk
2 ½ tablespoons of butter
1 pinch of salt
2 pinches of sugar
This is how you make the Crepes:
Place a frying pan, about 20 cm in diameter over medium-high heat on the stove.
Add the butter to the pan and let it melt.
In a bowl, add the flour, salt, sugar, egg and a third of the milk. Whisk until completely smooth.
Add the rest of the milk and whisk when the batter is smooth.
When the butter has melted, add it to the Crepes batter and stir until combined. The batter should be very loose at this stage.
Add about 3 tablespoons of batter to one side of the frying pan and immediately tilt the frying pan to swirl the batter around to even it out.
Let the Crepe cook for about one minute before flipping it. Let it cook for another 30 seconds som the other side.
The Crepes do not need to get a brown colour, but they should be completely set and the sides should start to get crispier.
Add the Crepe to a plate and repeat until all the Crepes are done.
For the topping you need:
A handful of ripe raspberries
A handful of blueberries
A handful of strawberries
1 banana
200 ml of whipping cream
1 teaspoon of caster sugar
½ teaspoon of vanilla extract
This is how you make the topping:
In a bowl add chilled full-fat cream, sugar and vanilla extract and whisk until semi-stiff peaks.
Clean the berries and pat them dry with kitchen paper. Cut the banana into bite-size pieces.
Top the Crepes with vanilla cream, berries and banana and serve straight away.
