Love crêpes? I do, and love them particularly as a sweet. This crêpes recipe has thin, satiny slides of egg and flour goodness that with a light touch, can be the perfect finish to almost any meal. And so easy. Do ahead, pop them in a baking dish, ready to stick in the oven for a finish off, and look like a star.
What’s not to love?
Deep Crepes Recipe
(serves 6)
Ingredients:
½ cup flour (I like self-raising, and no, I’m far from a purist and I love the almost spongy texture this gives)
pinch of salt
3 eggs
¼ cup of Pedro Ximinez Sherry, if you can get it, or brandy or Marsala (the Pedro gives these crêpes the most incredible deep rich flavour and you’ll find it hard to eat ordinary crêpes again – trust me)
½ cup milk
knob of butter
The Filling
Soak ½ cup sultanas or raisins in ½ cup gin
1 cup yoghurt
¼ cup fresh hazelnuts, chopped coarsely
Berries to decorate
Ice cream to serve
Method:
Sift the flour and salt into a bowl, make a well in the centre, beat the eggs in a cup then add to the flour. Stir to mix, then add the sherry and milk, but mix gently and then put aside 30 minutes to blend thoroughly.
Heat a knob of butter in a large nonstick frypan, and fry the crêpes a spoonful at a time, swirling quickly so they spread thinly and evenly over the pan. Let sit for a couple of minutes, then flip and brown a minute on the other side. You can stack these on top of each other, and they won’t stick.
You should get 10-12 crepes out of this mix. When you’ve cooked all the batter, throw a little more butter in the pan and brown the hazelnuts so they’ll absorb a little of the flavour of the crêpes as well.
Mix the yoghurt, the fruit and a few nuts together, and fill each crêpe, roll up and place in a shallow baking pan, with the sultanas on top.
Bake for approximately 20 minutes in a 170 degree oven. Serve with icecream and top with more nuts and fruit.
