Crepes with strawberry sauce

SERVES 4 PREP AND COOK TIME 30 MINUTES

500g strawberries, hulled, sliced

¼ cup (55g) caster sugar

1½ tablespoons lemon juice

¾ cup (110g) plain flour

3 eggs, beaten lightly

1½ cups (375ml) milk

30g butter cream or vanilla ice-cream, to serve

1 In a medium saucepan over mediumhigh heat, stir together the strawberries with the sugar and juice. Bring to boil; boil for 2 minutes, shaking pan occasionally.

2 To make the crepes, place the flour in a medium bowl and add beaten eggs and milk. Whisk well to ensure there are no lumps.

3 Heat a 25cm (top measurement) frying pan over medium-high heat. Grease pan with some of the butter. Pour just under ¼ cup batter into the base of the pan and quickly swirl to make a thin circle. Cook for 1 minute, then flip and cook for a further 30 seconds. The crepe should be golden brown. Transfer to a plate; cover to keep warm.

4 Repeat with the remaining butter and batter until all is used. You may need to turn the temperature down slightly as you go, as the pan gets hotter the longer you cook.

5 To serve, fold the crepes into quarters and arrange two on each plate. Spoon the strawberry sauce over the top and serve with cream or ice-cream.

Crepes suitable to freeze. Strawberry syrup suitable to microwave.