Ingredients
Serves 4
Ingredients
1 crepe recipe (see below)
3 punnets of strawberries
1 tablespoon of castor sugar
1 tablespoon of grappa
1 vanilla bean, split down the middle
Crème fraiche
Basic Crepe Recipe
Ingredients
1 cup (150g) plain flour
1 tsp caster sugar
240ml milk
2 eggs
Butter
Method
This is a lovely little crepe that showcases two of my favourite things in life; strawberries and grappa.
Wash the strawberries in cold water, remove the tops (the green bits!) with a paring knife and then quarter the strawberries.
Place one third of the strawberries into a small pot with sugar, vanilla bean and about 50ml water and warm over a gentle heat until the berries have broken down and you have a saucy consistency. Remove the vanilla bean and scrape out the seeds with a knife and place into the berry sauce. Add the grappa and stir through.
Put all the remaining strawberries into a bowl and add half the sauce to the berries. Stir the berries onto the warm sauce.
Lay out eight pre-made crepes on a board and spoon the berries between the crepes, fold the crepes in half and then half again. Rub some butter over a baking tray; lay the folded crepes onto the tray and place into a pre-heated oven.
After about eight minutes remove the crepes and arrange between the four plates, serve with a dollop of crème fraiche and drizzle the remaining sauce over the top. Dust with icing sugar and serve immediately.
Basic Crepe Recipe
Place ingredients in a food processor or blender with a pinch of salt.
Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
Notes & tips
To freeze cooked crepes, stack with greaseproof paper between each one. Wrap the stack in plastic wrap and freeze for up to 3 months. Defrost for 1 hour at room temperature.