Brandied Berry Crepes

i'm definitely in the mood to make breakfast these days. two weeks ago, i made poached eggs with smoked salmon on country loaf, then last week i made a sausage & asparagus frittata (no pic, coz it was a failure but you can get the recipe here) and today's crepes! not having made it before just makes it all the more exciting. but i was prepared for failure since i've never had much luck flipping omelette, pancakes & all without having it land on my shoulder, or risk breaking it into a million pieces.

the crepes turned out really well, albeit a little thick due to my lack of skill but at least they didn't land on my head this time! and the aroma is really unsurpassed. buttery & fragrant, just the way i like it so i think its a very good recipe. and while berry filling is nice, i still prefer it with silky rich chocolate sauce and a decadent scoop of vanilla bean ice cream!



recipe adapted from :

ingredients (makes 8) :

for the crepe batter :

105g plain flour

1 tbsp sugar

1/4 tsp salt

250ml chilled milk

1 egg

1 egg yolk

2 tbsp butter, melted

1 tsp vanilla extract (i used vanilla bean paste)

2 tbsp butter (for cooking crepes)

for the filling :

250g mixed berries or berry puree

60g sugar

1 tbsp cornflour mixed with 60ml brandy (i used kirsch)

1 tbsp lemon juice

250g mixed berries

directions :

1. to make the crepe batter, whisk all the batter ingredients together in a bowl until smooth, then put through a fine sieve to remove any lumps. let stand for at least 15 mins or cover and refrigerate for up to 8 hrs.

2. melt 2 tbsp butter in a crepe, omelette or small frying pan over medium heat and cook until butter smells nutty and just starts to brown. pour in a small ladleful (3 tbsp) of batter and quickly tilt pan to coat bottom evenly. cook just until batter is set and golden on bottom, then flip and cook on second side for another minute or two. repeat to make 8 crepes, brushing pan with more butter as needed. stack cooked crepes on plate. if not using at once, let cool, cover with cling film and let stand for up to 2 hrs or refrigerate for up to 12 hrs.

3. to make filling, combine the mixed berries or berry puree and sugar in a medium saucepan, then cook over medium heat, stirring, until sugar is dissolved. reduce heat to maintain a simmer, stir in brandy mixture and cook, until slightly thickened. stir in the lemon juice and add mix berries just before turning off the fire.

4. spoon onto crepes, fold into quarters and serve.