Crepes are more of a meal. My Mum used to make a savoury version for dinner. She’d fill it with smoked fish and broccoli in a white sauce. As a 9-year-old I thought it was great, if a bit weird. I still prefer crepes sweet and although it’s hard to beat the classic lemon and white sugar, a caramel sauce with stewed fruit makes a blissful breakfast or dessert.
Crepes
| 150 g | Plain flour |
| 1 tsp | Caster sugar |
| 240 ml | Milk |
| 2 | Eggs |
| 1 serving | Butter, for frying |
Caramel sauce
| 2 Tbsp | Butter |
| ¾ cup | Brown sugar, I used coconut sugar |
| ½ cup | Cream, I used Lewis Road double cream |
| ½ tsp | Vanilla extract |
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Directions
- Mix flour, sugar, milk and eggs in a bowl with a whisk, or in a food processor or blender. Set aside in the fridge for at least 20 minutes or up to an hour, until ready to cook.
- Heat a crepe pan or cast iron frying pan to a medium-high heat. Melt a little butter to coat.
- Add a spoonful of mixture to the pan, and swirl to just coat the pan. Cook for about 1 minute, then flip and cook for a further 30 seconds.
- Continue until all the mixture is used, keeping crepes warm in a low oven. You can refrigerate them for a day or so, or freeze.
- Serve with caramel sauce and your favourite stewed fruit.
Caramel sauce
- Melt together all ingredients in a saucepan.
- Increase the heat to a rolling bubble, then reduce heat and simmer for a couple of minutes. Serve immediately.
