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Fruit Crepes
Rate this recipeCrepes are made from incredibly simple ingredients – butter, sugar, milk, oil and flour – and need no oven, which is why they're such a popular breakfast and a favourite dessert for so many people. Making crepes isn't difficult; anyone can do it. So don't hesitate to get into the kitchen and whip up these tempting treats.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
60 minutes
Servings
1
Level
Medium
Ingredients
Watermelon
1 piece
Grapes
12 piece
Bananas
2 piece
Eggs
2 piece
Plain flour
80 g
Liquid vanilla
1 tablespoon
Matcha powder
6 g
Unsweetened fresh milk
160 ml
Granulated sugar
60 g
Olive oil
1 teaspoon
Whipping cream
200 ml
Implementation Steps
01
Step 1: To make fruit crepes, first scoop the watermelon into balls or cut it into bite-sized cubes. Juice any leftover watermelon. Peel the bananas and cut them in half. Wash the grapes and halve and deseed them, or leave them whole.
02
Step 2: Next, put 2 eggs and 40g sugar in a mixing bowl, whisk well, then sift in the flour. Add the milk and olive oil and whisk until the sugar has dissolved and you have a smooth, runny batter.
03
Step 3: Divide the batter into 3 portions. Mix one with matcha powder, one with watermelon juice and the last with a little vanilla!
If you don't want to add colour, you can cook the batter straight away. If you'd like beautifully coloured crepes that are completely natural, use matcha powder and watermelon juice to colour them.
If you don't want to add colour, you can cook the batter straight away. If you'd like beautifully coloured crepes that are completely natural, use matcha powder and watermelon juice to colour them.
04
Step 4: Put a non-stick frying pan on the heat and wipe it with a thin layer of oil so the whole pan is coated. Note that you only oil the pan the first time, and only a little – you don't need to oil it again for the following crepes.
When the pan is hot, swirl in a thin layer of batter. When the surface looks dry, lift the crepe out onto a plate. Repeat until all the batter is used.
When the pan is hot, swirl in a thin layer of batter. When the surface looks dry, lift the crepe out onto a plate. Repeat until all the batter is used.
05
Step 5: Put 35g granulated sugar and the whipping cream in a large bowl and whip with an electric mixer until smooth and fluffy.
06
Step 6: Lay a crepe on a plate, spread a layer of whipped cream over it, put some fruit in the centre, add another layer of cream on top, then fold or roll up the crepe as you like.
And your fruit crepes are done. They're pleasantly sweet and rich without being heavy, and easy to eat. The crepes are soft, smooth and slightly chewy, and the creamy filling blends beautifully with the natural sweet-sour taste of the fruit. Anyone who tries them is sure to be hooked from the very first bite.
And your fruit crepes are done. They're pleasantly sweet and rich without being heavy, and easy to eat. The crepes are soft, smooth and slightly chewy, and the creamy filling blends beautifully with the natural sweet-sour taste of the fruit. Anyone who tries them is sure to be hooked from the very first bite.
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