These gluten-free crêpes are perfectly thin and have a soft, tender texture. They are absolutely delightful when served with either a sweet or savoury filling. For a real summer treat, serve with maple-roasted stone fruit and Little Lato gelato.
Serves 4
Maple-roasted stone fruit:
5 pieces of stone fruit (we've used plums, apricots & peaches), sliced into wedges
3 Tbsp Escuminac late harvest dark maple syrup
½ tsp Sal de Añana spring salt
Crêpes:
3 free-range eggs
180ml milk
180ml cold water
15g Lewis Road Creamery butter, melted, plus extra for cooking
1 tsp caster sugar
½ tsp Sal de Añana spring salt
80g Sabato gluten-free flour
To serve:
Little Lato vanilla bean gelato
Escuminac late harvest dark maple syrup
For the maple-roasted stone fruit, preheat oven to 200°C. Place fruit in a bowl with maple syrup and salt. Toss to coat, then spread fruit on a lined oven tray. Roast for approximately 20 minutes, until the fruit is tender, gently turning it halfway. Set aside.
For the crêpes, add the eggs, milk, water, butter, sugar and salt to a blender. Blend for one minute, until smooth. Add the flour and blend for another minute. Pass the mixture through a sieve into a bowl. The crepe mixture can be used immediately.
Melt some butter or spray oil in a medium skillet or crêpe pan, over medium heat. Hold the pan in your dominant hand and using a ladle, pour approximately ¼ cup of crêpe batter into the middle of the pan. Quickly swirl the pan in all directions so that the batter coats the bottom of the frying pan in a thin layer. Cook for around 1 minute, until the outside of the crêpe starts to brown. Using a spatula, flip the crêpe and cook for another 30 seconds. Transfer the cooked crêpe onto a plate and repeat until all the batter is used up. Add more butter/oil to the pan between each crêpe.
To serve, place crêpes on a plate, top with the maple-roasted stone fruit, a scoop of gelato and a drizzle of maple syrup.
