What you need
Crepes
4 eggs
1/2 cup milk
1/2 cup cold water
1 cup flour
1/2 teaspoon salt
2 tablespoons melted butter
1 tablespoon sugar (if you are making sweet crepes)
1 teaspoon vanilla essence (if you are making sweet crepes)
Filling
1 punnet Fresh raspberries or any berries really
60ml water
2 tablespoons of sugar
gently heated until the liquid is syrupy but the fruit still firm.
The process
Add all of the ingredients together in a large mixing bowl and whisk together until the mixture is thoroughly mixed, thin and liquid. If you are using a hand whisk it will take max 2 minutes and about 1 minute with an electric mixer.
Heat a pan on a medium heat, spray liberally with spray and cook and allow to heat.
Pour in enough crepe mixture to thinly coat the base of the pan, cook for 30 seconds to 1 minute until the top appears slightly rubbery and the base is lightly browned (check with your spatula), turn and cook for another 30- seconds or so.
Place some of the syrupy fruit mixture in the center, fold or roll the crepe, sprinkle with a little caster sugar and that’s that, a happy Mom.
If you want to make savoury crepes for lunch here are a few ideas.
Creamy chicken crepes
Steam chicken breasts until cooked through and cut into small pieces.
Make this white sauce and season to taste, and mix in the chicken pieces.
Fill crepes and add extra sauce to the top of the crepe. Top off with some fresh parsley
You can also make the cheese sauce top off with extra cheese and place under the grill for a minute or two.
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