Recipe of the week
Strawberry Crepes with Lemon Honey
Crepes are really quite simple and quick to make – having a good pan really helps. They can be cooked a day ahead; keep them stacked between pieces of baking paper, in an airtight container in the fridge, and reheat briefly in the microwave a few at a time.
Crepes:
❚ 1 cup self-raising flour
❚ 1 tsp caster sugar
❚ 1 egg
❚ 1 tsp vanilla bean paste or extract
❚ About 1 cup milk
❚ 1 tbsp butter or spray oil Filling:
❚ 1⁄4
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❚ ❚ Crepes: In a large jug combine flour, sugar, egg, vanilla and enough milk to whisk into a thin pouring batter. Allow batter to stand for 5 minutes.
Heat a small frying pan or crepe pan and grease lightly with butter or spray oil. Pour in about 1⁄4 cup crepe batter and swirl pan to make a thin circle. Cook 1 minute until pale golden underneath then flip and briefly cook other side. Repeat, stacking crepes on a plate and covering with a clean tea towel.
Filling: Combine honey and lemon juice and pour half over the sliced strawberries. Save remainder in a little jug to pour over crepes. (Strawberries can be prepared a few hours ahead.)
To serve, fold crepes into quarters.
Spoon thickened cream and honeyed strawberries into the pockets and dust with icing sugar. Drizzle over reserved lemon honey. Makes about 10