Crepes with berries

Season:  All year

Type:  Sweets

Difficulty:  Intermediate

Makes:  ten 20 cm crepes

Fresh from the garden:  eggs, raspberries, blackberries

Recipe source: Adapted from I. Rombauer, M. Rombauer Becker and E. Becker’s Joy of Cooking


  • metric measuring spoons and cups
  • scales
  • small microwave-proof bowl
  • measuring jug
  • stick blender
  • plastic wrap
  • crepe pan
  • wooden spoon
  • egg flip
  • greaseproof paper
  • baking tray
  • chopping board and non-slip mat
  • small knife
  • small sieve
  • serving plates

  • 100 g plain flour
  • 190 ml milk
  • 90 ml warm water
  • 3 eggs
  • 45 g unsalted butter
  • 1 tablespoon sugar
  • unsalted butter, extra


  • 250 g berries
  • 200 ml yoghurt
  • ½ cup brown sugar
  • 2 lemons
  • Icing sugar
What to do

  • Set out your equipment and ingredients.

Make the batter

  • Melt the butter in the microwave.
  • Combine all the ingredients in the measuring jug and blend with the stick blender until smooth.
  • Cover the jug with plastic wrap and let the batter rest for at least 30 minutes.  This lets the flour thoroughly absorb the liquid and gives the gluten in the flour a chance to relax so that the crepes will not be tough.

Cook the crepes

  • Heat the crepe pan over medium heat and add a little butter to coat the pan.
  • Give the batter a stir with the wooden spoon and pour about ¼ cup of the batter into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer.
  • Cook until the top is set, the edges are crisp and the bottom is golden.
  • Turn the crepe over with the egg flip and cook until the second side is lightly browned.  Remove the crepe to a piece of greaseproof paper.
  • Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.  Stack the finished crepes between sheets of greaseproof paper.
  • Use immediately.

Fill the crepes

  • Place a crepe on a plate and lay of line of berries along the centre.  Place a couple of teaspoons of yoghurt on the berries, and spread a teaspoon of brown sugar next to the berries.
  • Squeeze some lemon juice over the brown sugar.  Roll up the crepe. Dust with icing sugar using the small sieve. Cut in half and place on serving plates.


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