Berries And Crème Fraiche Recipe
Make Berries And Crème Fraiche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crepes
Berries & Topping
Finishing (optional)
Method
Crepes
- 1
Make batter
In a large mixing bowl whisk together 1 cup all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp of the fine salt (reserve the rest for seasoning if desired). In a separate bowl or large measuring cup whisk the 2 large eggs lightly, then add 1 cup milk, 1 tsp vanilla extract and 2 tbsp melted butter. Gradually pour the wet ingredients into the dry while whisking until a smooth, thin batter forms. If lumps remain, strain the batter through a fine-mesh sieve or blend briefly. Batter should be the consistency of heavy cream; if too thick, add 1–2 tbsp milk to thin.
- 2
Rest batter
Let the batter rest at room temperature for 15–30 minutes. This relaxes the gluten and yields more tender crepes.
- 3
Cook crepes
Heat a 9–10 inch nonstick skillet or crepe pan over medium heat and brush lightly with vegetable oil or melted butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilt and swirl the pan to spread the batter into a thin, even circle covering most of the surface. Cook until edges lift and underside is lightly golden, about 45–60 seconds. Use a thin spatula to flip and cook the second side about 20–30 seconds. Transfer cooked crepe to a plate and keep warm under a clean towel. Repeat with remaining batter, re-greasing pan as needed. Makes about 8–10 thin crepes.
Berries & Topping
- 4
Prepare berries
Hull and quarter the strawberries if using. In a bowl combine 3 cups mixed berries with 2 tbsp granulated sugar and 1 tbsp fresh lemon juice. Gently toss to combine and let macerate 10–15 minutes so the fruit releases some juices.
- 5
Finish crème fraîche
In a small bowl stir together 1 cup crème fraîche with 1 tbsp powdered sugar (optional) and 1 tsp lemon zest if using. Taste and adjust sweetness; crème fraîche should be tangy and slightly sweet.
- 6
Assemble
Place a warm crepe on a plate. Spoon about 2–3 tbsp of sweetened crème fraîche down the center of the crepe, then top with 1/4 cup of the macerated berries and a little of their syrup. Fold the crepe in half, then in half again into a triangle (or roll and fold). Repeat with remaining crepes.
- 7
Garnish and serve
Dust assembled crepes with a light sprinkle of confectioners' sugar if desired and garnish with mint leaves. Serve immediately so crepes remain tender and berries slightly juicy.