COOKING: Crepes with Fruits of the Forest

I have a bit of a sweet tooth and when there's nothing in the cupboard, I have to make something. Crepes are great for this. 

All you need are an egg, some milk and flour, plus a topping. 

A drizzle of honey and lemon will often do, but this time I've gone for a berries and icing sugar. Yum!

Serves 3-4 people.

Ingredients:

Crepes:
4 - 4.5 dl milk
2 dl flour
1 egg
a pinch of salt
a pinch of sugar
a splash of fizzy water (optional)

For frying:
Butter or vegetable oil

To serve:
Fruits of the forest berries (raspberries, strawberries, blueberries)
Icing sugar (normal sugar will also do)


Instructions:

1. Beat the egg in a bowl until it's well mixed.

2. Add the flour and milk, alternating and mixing briskly until they are evenly blended. Your mixture should have a consistency somewhere between milk and drinking yoghurt.

3. Allow the mixture to stand for 5-10 minutes. This will help the flour swell and thicken and will make your crepes easier to fry.

4. Add the fizzy water and mix. This is optional, but it will give the crepes a nice springy texture.

5. Heat a good, non-stick pan on slightly over medium heat.

6. When the pan is hot melt a teaspoon of butter or pour a little oil into it, let the butter or oil spread evenly around the bottom by moving the pan around and finally, tip about a soup ladle of crepe mixture into the pan (about a deciliter).

7. You will begin to see small holes forming all over the crepe as it cooks, over about 1-2 minutes. Give the pan a good "sliding shake", moving it rapidly to and fro, when you think the underside is done. If you think the crepe is sticking, help with a spatula. When the crepe slides with ease around the pan it should be cooked. If unsure you can check the underside: it should be golden brown.

8. Now flip the crepe over with a spatula (or in the air… I dare you…)

Repeat until all the crepes are done. 

Roll the crepes up individually and line them on a serving plate next to each other. Serve with fruits of the forest berries and a sprinkling of icing sugar.