Crèpe Gabrielle

Prep time: 45 mins | Serves: 4

Ingredients: ‍ ‍

For the crêpe batter:

•⁠ ⁠120g plain flour

•⁠ ⁠15g caster sugar

•⁠ ⁠1g fine sea salt

•⁠ ⁠2 large eggs

•⁠ ⁠300ml whole milk

•⁠ ⁠20g unsalted butter, melted (plus a little extra

for the pan)

For the sauce:

•⁠ ⁠700g frozen strawberries

•⁠ ⁠1 lemon juice & zest

•⁠ ⁠150ml strawberry liqueur or crème de fraise

•⁠ ⁠150ml port or red wine

•⁠ ⁠2g vanilla extract

Method:

1.⁠ ⁠In a bowl, whisk flour, caster sugar and salt to combine. Make a well, add eggs and a little milk, whisking until you have a thick, smooth paste. Gradually whisk in the remaining milk, then the melted butter, until the batter is silky and lump-free. Set aside to rest for 15–20 minutes at room temperature.

2.⁠ ⁠Heat a non-stick crêpe pan or small frying pan over medium heat and lightly brush with melted butter. Pour in just enough batter to thinly coat the base, swirling to spread. Cook 1–2 minutes until the edges lift and the underside is lightly golden, then flip and cook 30–60 seconds more. Slide onto a plate and repeat, stacking the crêpes and keeping them loosely covered. You should get about 8 crêpes.

3.⁠ ⁠For the strawberry sauce, add all the ingredients into a pan with a lid and bring to a boil. Gently simmer for 10 minutes, then strain juice over a sieve and set aside. Make a light caramel with a little sugar and butter into the frying pan then pour the alcohol in and set alight, and the strawberry sauce.

4.⁠ ⁠Reduce the heat to low. Fold each crêpe into quarters (a fan shape) and nestle them into the warm strawberry sauce, turning gently to coat. Add the sliced fresh strawberries to the pan, tucking them between the crêpes. Let everything warm together for 2–3 minutes so the crêpes soak up some of the sauce.

5.⁠ ⁠Transfer the saucy crêpes to warm plates, spooning over plenty of the strawberries and syrup with its still warm and fragrant.

Storage:

Cool leftover crêpes and sauce separately. Stack crêpes with small pieces of baking paper in between, then refrigerate in an airtight container for up to 2 days. Keep the strawberry sauce in a separate sealed container in the fridge for up to 2 days. To serve, gently reheat the sauce in a pan over low heat until just simmering, warm the crêpes in a dry pan or covered in the microwave, then fold the warm crêpes through the sauce.