Such a versatile dish – crepes. One can eat it with practically any filling – from sweet fruity conserves to salty meat slices; it can also be eaten by itself, without any filling. I personally prefer it plain – the floury buttery taste of the crepe is enough to excite my taste buds!
- Plain white flour: 1/2 cup
- Egg: 1
- Skimmed milk: 1/4 cup
- Water: 1/4 cup
- Salt: a pinch
- Melted butter: 1 tbsp
- Butter: 1tbsp
Blueberry Conserve Ingredients:
- Blueberry: 220g, squashed
- Lemon zest: 1 tsp
- Lemon juice: from 1/2 lemon
- Sugar: 1 heaped tbsp
- Mint leaves: 2-3
- Mix flour, egg, milk, water, salt and melted butter. Whisk everything together till smooth and bubbles appear.
- Heat 1 tbsp butter in the saucepan at medium heat.
- Spoon 1 ladle full of batter into saucepan and tilt the saucepan for the batter to spread evenly
- Wait 2min till batter turns golden yellow. Flip it to the other side and cook for another 1min.
- Repeat steps 1-4 until no more batter is left. Set crepes aside.
- Heat up blueberry squash, lemon zest, lemon juice and sugar in another saucepan at medium heat.
- Wait till conserve thickens before switching the heat off (about 5min).
- Serve crepes with conserve and mint leaves.
- You can prepare a whole lot of conserve at a go and use the remaining as a bread spread for breakfast. It’s hopping mad simple!
1-2 persons (makes 4 slices)