Crepe with chocolate spread and strawberries

At some point on Sunday mornings, the yell comes out from Cathy ‘Anyone want pancakes?’ We’ve all been waiting patiently, as if unsuspecting. ’Yes!’ comes the chorus of replies. Pancakes – or crepes if we want to sound posh – have become our family Sunday ritual, a shared treat that eases us towards the end of the weekend. Cathy slices up heaps of fresh fruit – strawberries, bananas, blueberries – and gets flipping. There is a mild fight about who gets the first one. For their last crepe, the children are allowed the full decadence of lining it with rich, creamy Nutella.

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Ingredients for 4 people
OO flour – 4 tbsp
Buckwheat flour – 2 tbsp
Eggs – 2
Milk – 2 cups/480ml
Butter – 100g/4oz
Nutella – 80g/2.8oz
Strawberries – a dozen

Put the flour and eggs into a mixing bowl and whisk as much as is possible (it’ll be too thick and sticky to do it properly). Then start to add the milk and continue whisking. Stop when the batter is the consistency of single cream.

Heat the butter in a non-stick frying pan over a medium flame. Cool a little, then pour the melted butter into the batter and whisk it in. Wipe the pan with some kitchen towel so that there is very little fat left, and when it’s slightly steaming pour in enough batter mixture so that the pan is covered. Cook for a couple of minutes then ease it over (air flip if you’re feeling cocky) and cook the other side.

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Take the crepe out, spoon on some Nutella, spread it as best you can and add some chopped strawberries.

 
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