I don’t usually have a sweet tooth believe it or not. I prefer more savoury flavours, yet I married a man loves sweets and sugar and I’m pretty sure that when he dies, his body will crystalise into a great big lump of sugar.
This week, as you might remember, I’ve been on annual leave from work, so have been in that kitchen like a good little slave housewife cooking all sorts of yummy things from the produce we got from the local farmer’s market. We were onto our last batch of organic strawberries, so I decided to make some crepes with some of those delicious strawberries.
I’ve added Grand Marnier to mine, of course it is completely optional if you prefer you desserts (and men) non-alcoholic.
- 1 punnet ripe strawberries, washed, hulled and sliced
- 1/4 cup plus 1 Tbsp sugar
- 2 tbsp Grand Marnier *optional
- 1 cup plain flour
- 2 eggs
- 3 tbsp butter, melted
- 3/4 cup milk
- Water, as required
- Pour Grand Marnier and 1/4 cup of sugar over strawberries in a bowl. Stir gently to combine. Set aside while making the crepes to allow that delish flavour to macerate the strawberries.
- Whisk together the flour, eggs, butter, milk and remaining sugar in another bowl until the mixture is smooth. Add water, a little at a time, until the batter is the consistency of heavy cream. The batter needs to be thin so when you pour it into your pan it will spread easily.
- Heat a non-stick frying pan over medium-high heat. Spray the pan with cooking spray or drop in a small knob of butter if you’re keen on having that heart attack sooner rather than later.
- Using a ladle, spoon some of the batter into the pan. Immediately lift the pan and swirl the batter around so it coats the bottom of the pan evenly. When the batter stops moving and is starting to set, put the pan back on the stove.
- In about 30 seconds, the edges of the crepe will begin to lift slightly and turn golden. Flip the crepe carefully with a spatula. Cook briefly on the second side until lovely and golden.
- To serve, start with a flat crepe, spoon macerated strawberries on top and drizzle some of the Grand Marnier and strawberry juice that has leached out into the bowl. Fold the crepe in half, then again until it forms a triangle and serve ASAP, with a bit of whipped cream or even ice-cream if that tickles your fancy.