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Ingredients
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Crepe Batter
Namelaka
Seasonal Fruit
Method
Crepe Batter
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, granulated sugar, and salt until smooth. Melt the butter and add it to the mixture, whisking until fully incorporated. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread the batter evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook for another 1 minute. Repeat with the remaining batter.
Namelaka
- 3
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Once softened, squeeze out excess water and set aside.
- 4
Make the Namelaka
In a small saucepan, heat the heavy cream until just boiling. Remove from heat and add the milk chocolate, stirring until melted and smooth. Stir in the softened gelatin until fully dissolved. Allow to cool to room temperature, then refrigerate until set, about 2-3 hours.
Assemble the Dish
- 5
Assemble Crepes with Fruit and Namelaka
Place a crepe on a plate, add a dollop of namelaka in the center, and top with mixed seasonal fruit. Fold the crepe over and serve immediately. Repeat with remaining crepes.