Strawberries are in season right now, but they are not always sweet. This can be easily remedied by macerating them with some homemade strawberry jam, which also turns it into a deliciously fragrant, syrupy topping for French crepes. Follow this recipe to make delicately thin, buttery crepes using an ordinary nonstick frying pan or a crepe pan if you have it. Not difficult to do at all and you'll get the hang of it - twirling, flipping and folding - after making a few. (No theatrical tossing in the air required!) Serve crepes with the macerated strawberries and dollops of thick cream.
Serves 4
INGREDIENTS
- 2 eggs
- ½ cup milk
- ½ cup water
- 2 tablespoons cooled melted butter plus extra for greasing the pan
- ¼ teaspoon sea salt
- 1 cup plain flour
- 250g / 9oz strawberries
- 2 tablespoons strawberry jam
- 1 cup thick cream, to serve
METHOD
- To make the topping, hull strawberries and slice larger ones in half or quarter. Place in a bowl and stir in strawberry jam. Let them rest for 30 minutes or longer to macerate.
- In a mixing bowl, whisk together egg, milk, water, butter and salt. Gradually whisk in the flour until a smooth batter is formed. (A blender can also be used for this step.) Let the batter chill in the fridge for at least 30 minutes before using.
- Lightly grease a nonstick frying pan or crepe pan and place over medium heat. When hot, pour in about ¼ cup of the batter. Twirl the pan immediately to spread the batter into a thin film covering the base of the pan. Cook for 1 minute or until brown patches begin to appear on the bottom. Flip with a spatula and cook the other side for 30 seconds or so. Fold the crepe in half and then in half again using the spatula and remove to a plate.
- Repeat Step 3 until the batter is used up. Stack crepes on the plate as you go.
- Serve crepes warm with strawberry topping and thick cream.
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