You can make the crepe batter ahead, and fry just as you're about to serve!
Sometimes it's the simple things that sing. A floppy crepe, a schmear of Nutella, a hit of sour cherry and a dust of icing sugar is all you need right here.
- 1 cup Nutella or Eurocrem
- 1 cup sour cherries in syrup
- 1 cup ground Plazma biscuits (or substitute Milk Arrowroot)
- ¼ cup chocolate syrup, to drizzle
- 1 punnet strawberries, to serve
- ¼ cup icing sugar, to dust
- 650 g flour
- 1 L milk
- 6 eggs
- ¼ cup icing sugar
- ½ tsp salt
- 60 g butter, melted, plus 60g extra for brushing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 min
Place the flour, milk, eggs and icing sugar all together in a blender and blend until smooth. Rest in the fridge for 30 minutes in the blender jug, then add the melted butter and briefly pulse to combine.
Heat a perfectly flat 24 cm frying pan or crepe pan and brush with a littlle melted butter. Tilt the pan and pour in about ⅓ cup of batter, quickly swirling the batter to completely coat the pan in a thin layer. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds until set. Remove to a plate to cool. Repeat for the remaining batter.
Brush the crepes generously with butter and Nutella or Eurocrem. Scatter with ground Plazma biscuits. Add a few sour cherries and fold into quarters or roll into cigars. Serve with more sour cherries, a drizzle of chocolate syrup, a little more ground Plazma, strawberries and a dusting of icing sugar.
Photography by Lucy Alcorn.