Strawberry crêpes
Makes 8 serves
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar
¼ cup caster sugar, extra
¼ cup water
1 punnet strawberries, washed and hulled
2 tablespoons brandy, optional
Assemble the ikon™ Food Processor using the Quad
®
processing blade.
Place eggs, milk, butter, flour and sugar into the processing bowl. Process until smooth. Allow to
stand for 1 hour.
Heat a small, non-stick frypan or crêpe pan. Pour ¼ cup of batter into pan, swirling to cover base.
Cook on medium heat until underside is golden, approximately 1 minute. Turn and cook other
side. Remove from pan and place on a plate. Repeat with remaining batter, stacking crêpes onto
plate and interleaving with strips of greaseproof paper to prevent crêpes sticking together. Set
aside. Repeat with remaining batter.
To make Strawberry sauce: heat extra sugar and water in a small saucepan until dissolved. Add
strawberries and cook until soft. Cool slightly.
Reassemble the ikon™ Food Processor using the Quad
®
processing blade. Place cooled
strawberry mixture into the processing bowl. Process until smooth. Stir in brandy if desired.
Fold crêpes into quarters and arrange in over-lapping layers in a lightly greased oven-proof
dish. Pour Strawberry Sauce over the crêpes and bake in a preheated oven at 200ºC for 10-15
minutes.
Ser
ve Strawberry Crêpes
with scoops of vanilla ice cream.
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2.
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4.
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Sweet treats continued
