zigis

Crêpe Ingredients

• 250gm Flour
• 60gm butter
• 225ml Milk
• 150ml Orange juice
• 3 eggs
• Pinch of salt
• 2 punnets Strawberries
• 35gm Castor Sugar
• 5 Star-anise
• 25ml water
• Icing sugar to dust

Yield 12 serves

Method - Crêpes

Step 1: Sieve flour and icing sugar into a mixing bowl

Step 2: Beat eggs in a second mixing bowl and then add orange juice, melted butter and milk

Step 3: Add liquid mixture to dry ingredients and whisk until smooth.

Step 4: Push mixture through a fine sieve then put in the fridge for approximately 30 minutes.

Method – strawberry filling

Step 1: Wash and cut strawberries to slices about 2mm thick

Step 2: Place Strawberries slices, star anise and castor sugar into a saucepan and bring to the boil

Step 3: Reduce heat and cook, on a medium heat, for a further 5 minutes or until just soft. Remove from heat and keep aside until required

To Assemble:

Step 1: Heat fry pan and add about 5gm butter. Allow butter to melt.

Step 2: Ladle some crêpes mixture onto the hot frypan, cook for approximately 2 minutes or until golden brown. Flip crêpe over and continue to cook on 2nd side to golden brown. Remove crêpe from heat and set aside. Repeat this step until mixture is finished

Step 3: Spoon some strawberries mixture onto each crêpe and roll into a cylinder shape (see demonstration)

Step 4: Arrange all rolled strawberry crêpes onto a plate or platter and dust with icing sugar

Step 5: Serve crêpes with Chantilly cream

Chantilly Cream

Ingredients:

• 600ml fresh cream
• 100gm icing sugar
• Few drops of vanilla essence

Method:

Step 1: Place all ingredients in a mixing bowl

Step 2: Whip cream to semi hard peaks and keep refrigerated until required