Crêpes with raspberries and cream Recipe

Crêpes with raspberries and cream Recipe

  • 110g/4oz plain flour
  • pinch salt
  • 1 free-range egg
  • 1 free-range egg yolk
  • 300ml/½ pint milk
  • 1 tbsp vegetable oil
  • 55g/2oz raspberries
  • 150ml/¼ pint double cream, whipped
  1. Sift the flour and salt into a large bowl. Make a well in the middle of the flour.
  2. Add the egg, egg yolk and milk to the well in the flour and whisk until the batter is smooth. Leave to rest for a few minutes.
  3. Heat a flat griddle or frying pan and rub with vegetable oil. Pour a ladleful of batter into the pan and swirl to coat the base. Cook for 1-2 minutes, then flip and cook on the other side for one minute.
  4. Place the pancake on a plate and repeat with the rest of the batter.
  5. To serve, fold each pancake into four. Place onto serving plates and serve with raspberries and whipped cream.
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