I never used to see any merit in crepes – but I’ve changed my mind. Soft, crisp-edged, and barely sweet, they make a delicious breakfast or dessert.
I love the cool sour cream and sweet berry topping, but you can replace this with yoghurt and some other fruit if you prefer.
Make sure you have a good-quality, non-stick pan to make these. Mine was a mini frying pan, perfect for smaller but easily flippable crepes.
Preparation time: 10 minutes
Cooking time: 15 minutes
– 3/4 cup plain flour
– pinch salt
– 1 Tablespoon dextrose
– 1 egg
– 1 Tablespoon coconut oil, plus extra for frying
– milk, as needed
– 1 cup mixed frozen berries
– 1 Tablespoon dextrose, extra
– 1 Tablespoon orange zest
– sour cream, cinnamon, rice malt syrup, and dextrose, to serve
1. Mixtogether the flour, salt, and dextrose in a large bowl. Make a well in the centre and add the egg, coconut oil, and a splash of milk. Whisk together into a paste.
2. Add enough milk to form a thin batter, the consistency of cream. Make sure you whisk it well to remove any lumps.
3. Heat a small, non-stick frying pan over a medium heat with a drop of coconut oil. Add 3 Tablespoons of the batter to the pan, swirling to cover. Cook until set, then carefully flip and cook the other side.
4. Repeat with the remaining batter, stacking the crepes as you go. Meanwhile, place the berries, extra dextrose, and zest in a small saucepan. Heat, stirring, until it boils and the berries break down.
5. Roll up the crepes and serve with the berry sauce and a blob of sour cream. Dust with dextrose and cinnamon and drizzle with rice malt syrup, if desired. Enjoy! 🙂