Add a dash of 'je ne sais quoi' with thin and delicate crêpes, which are surprisingly easy to make and can be prepared ahead of time.
Add a dash of ‘je ne sais quoi’ with thin and delicate crêpes, which are surprisingly easy to make and can be prepared ahead of time.
As for fillings, let your fridge or pantry be your guide, then fold or roll your way to an array of breakfast, lunch, snack or dessert options.
Sweeten your day and serve with fresh raspberries, a generous serving of smooth rich chocolate sauce and a sprinkling of icing sugar. Ooh la la!
- 100g (4oz) plain flour
- 1 tbsp Caster Sugar
- 2 large eggs
- 300ml (1/2 pint) milk
- 1 tbsp sunflower oil, plus extra for cooking
Chocolate Fudge Sauce
- 150ml (1/4 pint) cream
- 75g (3oz) Golden Brown Sugar
- 25g (1oz) cocoa powder
- good pinch of sea salt flakes
- 100g (4oz) plain chocolate, broken into squares (70% cocoa solids)
- 25g (1oz) butter
- 1 tsp vanilla extract
- 450g (1lb) raspberries
- Icing Sugar, to dust
- Sieve the flour into a bowl and stir in the Caster Sugar. Make a well in the centre and whisk in the eggs, milk and sunflower oil until you have a smooth batter.
- If you have time leave it to rest for 30 minutes or start cooking straight away.
- Meanwhile, make the chocolate fudge sauce. Place the cream, Light Golden Brown Sugar, cocoa powder, salt and half of the chocolate in a pan over a medium-low heat.
- Cook for a couple of minutes until the chocolate has melted and the sauce has thickened, stirring constantly. Remove from the heat and stir in the remaining chocolate with the butter and vanilla, stirring until smooth. Leave to cool and thicken before using.
- To cook the crepes, place a medium non-stick frying pan over a medium heat and wipe it with some oiled kitchen paper.
- Once hot, ladle in a thin layer of batter and cook for 1 minute on each side until golden, keeping them warm in a low oven as you go.
- Arrange the crepes on warm plates in cone shapes and have the raspberries spilling out of each one. Drizzle over the chocolate fudge sauce and add a light dusting of Icing Sugar on the raspberries to serve.
Recipe courtesy of Siúcra.