Crepes berry sauce and whipped cream

Breakfast Crepes

Fruit-filled crepes: great for breakfast, equally good as a dessert. Just top with fresh berries or fruit sauce and a swirl of whipped cream.

Yields6 ServingsPrep Time10 minsCook Time5 mins
 50 g Butter
 500 ml Milk
 200 ml Water
 250 g Plain flour
 4 Eggs
 1 pinch Salt
1

Place all ingredients in a food processor and process until very smooth.

2

Place mixture in fridge for 30 minutes.

3

Heat a well-oiled frypan over medium heat and pour in a small ladle of batter, swirling the pan as you pour to cover the base.

Cook 2-3 minutes or until the edges of the crepe are lightly golden. Turn over and cook for a further minute.

4

Turn onto a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter.

5

If not using the crepes immediately, let them cool and then roll 2 or 3 together inside plastic wrap and freeze. These can then be thawed and filled with berry sauce or any filling of your choice.

6

Place in microwave for 30 seconds to warm through.

7

Dust with powdered sugar and pipe on whipped cream.

Ingredients

 50 g Butter
 500 ml Milk
 200 ml Water
 250 g Plain flour
 4 Eggs
 1 pinch Salt

Directions

1

Place all ingredients in a food processor and process until very smooth.

2

Place mixture in fridge for 30 minutes.

3

Heat a well-oiled frypan over medium heat and pour in a small ladle of batter, swirling the pan as you pour to cover the base.

Cook 2-3 minutes or until the edges of the crepe are lightly golden. Turn over and cook for a further minute.

4

Turn onto a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter.

5

If not using the crepes immediately, let them cool and then roll 2 or 3 together inside plastic wrap and freeze. These can then be thawed and filled with berry sauce or any filling of your choice.

6

Place in microwave for 30 seconds to warm through.

7

Dust with powdered sugar and pipe on whipped cream.

Breakfast Crepes