Here’s an idea for your mum on the morning of Mother’s Day (or on any other day really – every day is Mother’s Day!) Good for breakfast or as a snack, French crepes are basically really thin pancakes. And like pancakes, you can eat them sweet or savoury. Rich and refreshing, this recipe is stuffed with bananas and strawberries, and drizzled with warm hazelnut-chocolate sauce.
- 1 cup all-purpose flour
- 1 pinch of salt
- 2 eggs
- 1 1/4 cup milk
- Butter, melted, for cooking
- 1 can soda water
- 2 bananas
- 1 strawberry, sliced
- Chocolate sauce, for topping
- Icing sugar, for dusting
Put the flour, salt, eggs and milk into a large mixing bowl.
Using a whisk, beat the mixture until smooth. You can also sieve to get rid of the small lumps. Set aside.
Prepare a shallow pan with a brush and melted butter on the side.
Before starting to cook the crepes, pour in a little of the soda water to get a smooth consistency. Run your finger down the back of the ladle and the batter stays parted. That’s the consistency you want.
Heat the pan and brush with a bit of the butter. Pour a big ladle of batter into the pan and swirl immediately to coat the entire pan.
Wait for the sides to start to brown and detach from the pan slightly.
Flip over for a few seconds and remove to a plate. Keep warm. Continue until all batter is used up.
To assemble, take a piece of crepe and spread with Nutella. Place the bananas and strawberries in a row in the middle and roll the crepe up. You can also fold them into triangles.
Top with chocolate sauce and fresh fruits. Dust with icing sugar.
You can serve the crêpes with a scoop of ice-cream on the side.e