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Make the basic crepe

The “textbook” perfect crêpe is the one you make when you are in full stride, frying, flipping and rolling without missing a beat. If your batter is thin enough and you have a good pan, this won’t take long. But the consistency of the batter is crucial. Too thin and your crêpes will have no substance. Too thick and, well, they’re just not crêpes.

Cook's tip: No matter what the recipe says, adjust the consistency of the batter to resemble thick cream. Lightness is crucial, too, and, to achieve it, cook them quickly so that moisture is retained. Crêpes tend to dry out if they’re cooked too slowly

For the text version of this recipe (which you can add to your online recipe book), click the link: The basic crêpe.

SERVING SUGGESTIONS

Orange and lemon: Preheat the oven to 200°C. Mix 325 g lemon curd, 100 g plain yoghurt, ¾ cup crème fraîche and 1 t lemon zest. Chill, then spread onto pancakes and fold into quarters. Place in a baking dish, pour over marmalade and bake for 15 minutes.

Salted caramel pancakes: Mix 1 cup Caramel Treat with ½ cup fresh cream until smooth. Add a pinch crushed sea salt and serve on pancakes, topped with crushed nuts.

For more serving suggestions, see our crêpe recipe page here: The basic crêpe.

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Recipe by:	Jacques Erasmus
Serves:	6
Category:	A little effort / Great value
Prep time:	30 minutes
Cooking time:	15 minutes
Ingredients: For the berry-walnut dumplings: 240 g self-raising flour, plus extra for dusting 100 g cold butter, grated 1 vanilla pod, seeds scraped Salt, to taste 200 g frozen mixed berries, thawed 60 g walnuts, chopped 3 cups water 100 g sugar 1 cup whipping cream, lightly whipped For the stewed berries: 200 g frozen mixed berries, thawed 125 g sugar A squeeze of lemon juice A pinch of salt
Cooking instructions: To make the berry-walnut dumplings: Place the flour, butter, vanilla seeds and a pinch of salt in a mixing bowl and mix well. Add water, a little at a time, stirring the mixture with a fork to form a pliable dough. Turn out onto a floured surface and knead for 3 to 5 minutes, or until the dough becomes "loose". Set aside to rest. Chop the berries and mix with the walnut and a pinch of salt. Divide the dough into 12 balls and roll out into discs. Place a spoonful of walnut-berry mixture into the middle of each disc, fold over the sides, and press the ends together to seal. To a saucepan over a medium heat, add the water, sugar and lemon peel and bring to a light simmer. Add the dumplings and simmer, covered, for 10 to 15 minutes, or until cooked. Serve the dumplings with the warm stewed berries and a generous helping of lightly whipped cream. To make the stewed berries: Combine all the ingredients in a saucepan, bring to the boil and cook for 3 to 5 minutes over a medium heat until syrupy.
Wine: Lammershoek Straw Wine 2008

If you enjoy this you may want to try:

How to:

Make the basic crepe

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