This week at Brendon The Smiling Chef it’s all about blueberries. First up is the easiest crêpe recipe you have ever tried. It’s as simple as 4,3,2,1.
I used to make pancakes every Saturday morning before tuning into the great 90’s and early 00’s cartoons on Saturday Disney. I think it all started with a mother’s day breakfast one day and then I just kept going. I pity my poor parents, who by this stage, were probably sick of pancakes. When I travelled through Italy a couple of years ago, I met a great friend Lise, who is the author of the blog My Travelling Cookbook. After a busy day at uni, and exploring the city of Bologna, our group of friends met at her place to enjoy a special treat: Fluffy crêpes with Nutella. The five of us were silent and we attacked mouthfuls of the pancakes. Lise happily passed on the secret recipe, which is easy as 4,3,2,1. 4 parts milk, 3 parts flour, 2 parts sugar and 1 egg. Leave it to rest for a couple of minutes and you are left with a silky batter that produces the best crêpes. If you want slightly thicker pancakes, simply change the plain flour to self-raising. I love serving these crêpes with whipped cream and blueberries, and a thick drizzle of organic leatherwood honey seals the deal for me.
Prep Time 30 mins | Cooking Time 20 mins | Makes 8 crêpes
- 1 cup milk
- ¾ cup plain flour
- ½ cup sugar
- 1 egg
- 50g butter, for frying
- Blueberries, to serve
- 100mL thickened cream, whipped, to serve
- Honey, to serve
Make the crêpes. Combine the milk, flour sugar and egg in a large glass jug or mixing bowl until a smooth batter is formed. Cover with cling wrap and place in the fridge to rest for at least 20 minutes to relax the batter, which makes it silky smooth and much easier to pour.
Cook the crêpes. When ready to serve, heat a teaspoon of butter on a large flat griddle pan or in a cast iron frying pan over medium heat. When the butter has melted and the pan is warm, turn the heat down to low. Add enough batter into the pan to cover the surface. I often find it easier to use a soup ladle for adding the batter if you have made the mixture in a bowl. Cook for 2-3 minutes or until bubbles appear on the surface of each pancake. Flip over using a spatula or palette knife and cook on the other side until golden. Repeat with the leftover batter adding more butter in between pancakes, where necessary.
Serve the crêpes with the berries, cream and honey and enjoy!
Happy Cooking and Keep Smiling,