Three Berry Crepes with Creme Anglaise and Strawberry Sauce |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing! Ingredients:
1 cup milk |
3/4 cup flour |
1 teaspoon salt |
1/2 cup water |
3 eggs |
1 pinch nutmeg |
1 tablespoon butter |
1 pint strawberry |
1 pint boysenberries |
1 tablespoon caster sugar |
250 ml milk |
1/4-1/2 teaspoon vanilla extract |
3 egg yolks |
75 g sugar |
Directions:
1. Place all crepe ingredients together and mix well.
2. Allow to stand for 30 minutes.
3. Make crepes in a heavy crepe pan.
4. Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
5. When crepes begin to bubble turn and cook other side.
6. Makes 10-12 crepes.
7. While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
8. Filling-.
9. Blend together all ingredients and put through a fine sieve to remove pips.
10. Creme Anglaise-.
11. Bring the milk to the boil with vanilla extract.
12. Beat egg yolks and sugar until pale yellow.
13. Pour milk over the eggs and blend.
14. Return to a low heat and stirring constantly, thicken the sauce.
15. Do not BOIL.
16. The mixture is'thickened' when it coats the back of a spoon.
17. Cover sauce and chill in the fridge.
18. TO ASSEMBLE DESSERT-.
19. Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
20. Fold in the sides of each crepe to form a square'parcel'.
21. Allow 2'parcels' per person.
22. Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
23. Arrange the crepes gently on the sauce.
24. Garnish each plate with a strawberry sliced in half.
25. Voila!
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