What kind of pan is best for making crepes?

Definitely use a non-stick pan (mine is a non-stick crepe pan but any non stick pan works!) for best results. I like a crepe pan as it's so thin and wide as well as non-stick.

Do I need to rest the batter?

No, you don’t need to rest the batter. To be honest, I’m rarely organised enough to do this in time, and they come out perfectly even without resting.

Why are my crepes sticking to the pan?

Make sure you are using a non-stick pan and grease well with butter. You may need to grease between each crepe to make sure that it’s fully non-stick. I use a bit of kitchen roll scrunched up to smooth butter across the base of the pan.

Why does my crepe batter have lumps?

This is why I like to use a blender! As I find that’s the easiest way to remove any lumps. If using elbow grease, I find the best way to do it is to beat the dry ingredients with the egg and egg yolk until really as smooth as possible. Then I add splashes of milk and whisk really well until the base is really totally smooth. Then you can add the rest of the milk and it should make the whole batter lump-free.

Berry Crepes with Cheesecake Cream

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Berry Crepes are so delicious, and taken up a level here with a cheesecake cream filling that pairs beautifully with the berry coulis.

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Makes 6 pancakes 1x
Category: Pancakes
Method: Stove
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

110g plain flour
1 tsp caster sugar
1 egg + 1 egg yolk
2 tbsp melted butter
280ml (½ pint) milk
extra butter for greasing the pan

For the raspberry coulis:

300g fresh or frozen raspberries
About 1-2 tsp caster sugar, to taste
Zest of ½ lemon and about 1 tbsp lemon juice, to taste

Optional - for the cheesecake cream:

175g mascarpone, softened to room temperature
300ml double cream
1 tbsp icing sugar

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Instructions

Make the raspberry coulis: tip the raspberries into a medium-sized saucepan. Add the caster sugar, lemon zest and 1 tbsp water. Place over a low-medium heat and slowly bring to the boil, stirring occasionally until the sugar dissolves. Once simmering, reduce the heat and cook gently for about 5 minutes - or until the raspberries have softened. Remove the raspberries from the heat and add lemon juice, to taste. Adjust the sweetness, if necessary. Pour into a bowl and set aside.
Optional: Make the cheesecake cream by whisking together the double cream, softened mascarpone and sugar until thickened. Set aside.
Simply mix together the flour, sugar and salt. Make a well in the centre and crack in your eggs. Add the melted butter. Add the milk and whisk well to bring it all together. Or add all ingredients to a blender and blitz until smooth. Either works.
Grease a nonstick frying pan with butter using a scrunched-up bit of kitchen paper. I use a ladle to get the right amount of batter in the pan, but this is a bit of trial and error. Remember that the first pancake never turns out right – it’s a scientific fact, so don’t stress and then just enjoy it as a chef’s perk.
Cook for 30 seconds or so without touching it, then loosen the edges and flip! Cook for another 30 seconds or so until it's a lovely colour and then slide onto a plate.
If you want to do these ahead of the game, just stack them up using a little greaseproof paper between each pancake to stop them sticking and then they reheat well in a low oven (around 90-100c)
When ready to eat, take a hot crepe and add cheesecake cream to one quarter, don't pile in the middle or it'll be hard to fold. Top with berry coulis. Fold into quarters and enjoy. I often top the folded quarters with more coulis and cream.

Notes

Scroll up for a helpful step by step guide on how to make these berry crepes.

To store: Cool and transfer to a plate with sheets of greaseproof paper in between each one. Then clingfilm tightly and place in the fridge for 2 days. I wouldn’t store any berry crepes with the filling and cream already in them as this makes them go soggy. The berry coulis keeps in the fridge in an airtight container for 5 days. Any leftovers are delicious on porridge! The cheesecake cream also keeps in the fridge in an airtight container for 3 days.

To reheat: Any leftover crepes can be reheated in a pan over medium-low heat. Flip over once until heated through, it shouldn’t take more than a minute or so. Otherwise, heat in the microwave in 20 second bursts until hot. Don't reheat crepes that have cream and berries already in them as the cream will melt and turn liquid.

To freeze: Cool then stack up with sheets of greaseproof paper in between each crepe. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil).Place in the freezer for up to 3 months. I wouldn’t freeze any berry crepes with the filling and cream already in them as it won't freeze well. The berry coulis can be frozen for up to 3 months. Transfer to an airtight container or freezer bag and place in freezer. Defrost at room temp until liquid again and use as desired. If you want it warm, you could also add the frozen coulis to a pan over low-medium heat with a splash of water and defrost on the hob until smooth and warm. I wouldn't freeze the cheesecake cream as it turns grainy when defrosted.

Make ahead: You can store crepe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best. You can also freeze crepe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together. The berry coulis can be made 5 days in advance and stored in the fridge in an airtight container. I like to make the cheesecake cream fresh as I find it has the best texture. You could make it a few hours in advance though, cover and keep in the fridge until ready. Remove from fridge 30 mins before sitting down to eat so the cream loses the fridge chill.

Using a blender: you can be team blender or team elbow grease - both work well! Blender makes it super smooth and makes it super easy. But elbow grease with a whisk is also a good technique too. The trick is that once the dry ingredients are in the bowl, add the eggs and whisk really well until as smooth as possible. Then add the milk, only once it’s as smooth as possible. That gives you the best chance of getting rid of lumps.

Non-stick pan: I would really recommend using a non-stick pan here as it means you avoid any sticking mishaps.

When to flip: After 30-60 seconds, the edges should slightly curl up. Once they do that, that means they are ready to flip. The edges will be darker and slightly loosened.

Find it online: https://desertislanddishes.co/berry-crepes/