Crepes are a very thin pancake that are super simple to make and a great weekend breakfast or brunch.
I have been making the most of all the beautiful summer fruits available here at the moment - all the lovely stone fruits and sweet berries. What better way to make them the star of a meal than paired with crepes!
Although I usually opt for nice thick buttermilk pancakes, crepes are perfect for a lighter, and quicker meal. They take only a couple of minutes each to cook and are of course not as dense and heavy as traditional, chunky pancakes or hotcakes.
If you want the taste of summer in winter, thawed frozen berries and canned peaches would work just as well and be just as delicious.
This basic crepe recipe can also be used for any sweet filling if you're not feeling the fruit. Try Nutella and cream, or lemon curd and blueberry, get creative!
Sweet Crepes with Summer Fruits
Makes about 12 crepes
1 Cup plain flour
2 Tbsp sugar
1 Cup milk
2 Tbsp butter, melted
1 tsp vanilla extract
1. Sift the flour and sugar into a large mixing bowl. Make a well in the centre and whisk in the eggs. Stir in the milk, melted butter, and vanilla.
2. Melt some extra butter in a medium sized fry pan over a medium heat. For each crepe, add 1/4 Cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for a further minute.
3. Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.
4. Serve either topped or filled (and rolled) with fruit, cream, and maple syrup.