Crepes always impress, and can be an impressive dessert or lazy Sunday breakfast indulgence.
Ingredients
Filling:
- 1 medium custard apple
- 1/2 cup sugar
- 2 large limes
- 1/2 teaspoon fresh ground ginger
- 1/2 teaspoon vanilla essence
- 2 tablespoons brandy
Crepe:
- 1 cup (150g) plain flour
- 1 tsp caster sugar
- 240ml milk
- 2 eggs
Method
Filling:
- Combine sugar, juice of 2 limes, ginger, vanilla essence and brandy in a saucepan on med-low heat.
- Add custard apple flesh (seeds removed) and cook gently until sauce is syrupy with custard apple pieces still slightly firm.
Crepe:
- Place ingredients in a food processor or blender with a pinch of salt and mix until a smooth batter.
- Pour into a bowl. Cover and set aside to rest for 30 minutes at room temperature.
- Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
- Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
- Place custard apple filling on crepes and roll up.
- Serve crepes and filling warm with fresh blueberries and cream.
Credit: We use a basic crepe recipe from www.taste.com.au
