A little different to many crepe desserts as the crepe is folded with the berry sauce. Serves 10
3 large eggs
¼ tsp salt
1 cup (150g) plain flour
50g butter and olive oil spray
2 large punnets strawberries, hulled and quartered
1 punnet blueberries or other favourite berry
50ml orange juice
50g caster sugar
2 tsp vanilla bean paste or 2 fresh vanilla beans split and scraped
Place half the milk into the blender jug. Add the eggs and salt, cover and select speed 3 (Mix). Add the remaining milk and flour. Cover and blend until smooth. Remove to a large jug with a pouring lip, cover and refrigerate 30 minutes (this allows batter to rest which produces a light lacy crepe).
Place the berries into a medium sized heavy based pan. Add the orange juice, sugar, Frangelico and vanilla. Cook gently until the berries soften. Remove from pan and set aside.
Preheat the oven to 130C. Line a large baking tray with baking paper.
Heat a 20cm large non stick pan until hot. Add a small dob of butter and swirl to coat the base, when foamy add a ladle full (approx 50ml) of crepe batter and swirl quickly to cover the base of the pan. Cook gently for about 1 minute until firm, using a spatula gently flip over. Remove from pan and set aside. Reheat pan, add a little butter or a quick spray of oil. Repeat with the remaining batter until you have 10 crepes.
Before serving lay the crepes on a clean bench. Spoon a little of the sauce and a couple of berries onto the crepe and fold in half, then in half again. Carefully place onto the prepared tray.
Bake about 9 minutes or until just warm.
To serve, drizzle with remaining sauce and berries. Top with vanilla bean ice cream, if desired.
- Keep the crepes very thin and don't over cook.
- Swirl the frying pan quickly to evenly coat with the batter.
- A ladle is best for adding the batter to the pan.