I only recently discovered that I like them actually. As you will know from My Food Story, I was an incredibly picky eater as a child. And despite how much more I eat now, there’s still a part of me that’s like that. I know, it’s a travesty right? Still! I’m aiming to right my wrongs and in doing so, provide you lovely lot with this unbelievably epic recipe!
Here is what you will need to make approx 7-8 (22cm) crepes. Easily halved or doubled.
(2x of these are plenty for one person)
For the Crepes
- 125g Plain Flour
- 2 Large Eggs
- 180ml Semi Skimmed Milk
- 120ml Water
- Pinch of Salt
- 2 tbsp Unsalted Butter, Melted
- Unsalted Butter, for Frying
For the Fillings*
- Biscoff Spread
- Fresh Strawberries
* Quantities are entirely down to your individual tastes
- Food Processor (not essential)
- 23cm Heavy Non Stick Frying Pan (approx)
First up, we need to make the crepe batter. Add all the ingredients to a food processor (minus the fillings obviously) and ‘pulse’ until everything is blended and is the consistency of single cream. If you don’t have a processor – just add everything into a large bowl and whisk vigorously until the same result is achieved.
Pour the batter into a tub/jug, cover with a lid/cling film and place in the fridge for a minimum of 30-40mins. If you are having them for breakfast, you can make this the night before and chill overnight.
Once your batter is chilled, lets get the fillings ready.
Hull and slice your strawberries. (Watch This Video on how to hull a strawberry if you’re unsure.)
In small saucepans, gently warm as much Nutella and/or Biscoff Spread as you like just to loosen it. To warn – Biscoff gets very runny, very quickly so will only need a few seconds over heat. Nutella will take a little longer as it’s thicker.
Onto the crepes.
Get your pan nice and hot. (Not so hot that it burns the butter but hot enough that the batter starts bubbling ever so slightly when you pour it in.) Add a small knob of butter and allow to melt. Then swill it around to cover the whole pan.
Immediately swirl the mixture around the pan to even it out. This needs to be done very quickly or you will end up with thin & thick bits. (Just like I did – the trials and tribulations of photographing food that cooks fast!)
Once it’s ready, carefully flip the crepe and cook the other side for a minute or two until equally golden brown in colour.
Some people like to make and eat crepes as they go along. Me? I like to make all the crepes, put them on a plate and cover with foil to keep warm. But it’s entirely up to you.
See – I told you it was an unbelievably epic recipe! I can’t express how difficult it was to refrain from eating this straight away. But I resisted just so I could take photos for you lovely lot to feast your eyes on! Yes, I really love you all that much! (I also love exclamation marks – but generally that’s just because I get so excited by food like this!)
Well I hope you all enjoyed this weeks post – I know I did *licks lips & rubs belly*
Until next time.
In other news, fancy bagging yourself £100 worth of Waitrose Vouchers? Click the image above for details. This is my entry – why don’t you give it a go?!