Photo: Rebecca Hallas
- Title:For the batter
- 125g plain flour, sifted
- a pinch of salt
- 1/2 tbsp castor sugar
- 2 eggs
- 250ml milk
- 30g butter, melted, plus extra for frying
- Title:For the filling
- 500g fromage blanc (substitute Russian cottage cheese)
- castor sugar to taste
- zest of half a lemon
- 1 1/2 punnets raspberries
- Framboise (raspberry eau de vie), to taste
Substitutes for Fromage blanc if you can't find it are quark or a blend equal parts cottage cheese and yogurt until smooth.
For the crepes
Sift flour into a bowl, add salt, sugar and eggs and whisk, gradually incorporating the milk and lastly the butter. Allow to sit for 1 hour.
Pre-heat oven to 180C. I like to cook crepes in a cast-iron crepe pan, otherwise use a non-stick frying pan. Heat the pan over a medium-high heat and add a knob of butter, spreading it all the way around.
When foaming and almost colouring, add just enough of the batter to cover the pan. The batter should be runny and translucent - you may need to add a splash more milk to it. Turn the crepe once it is golden brown, cook only briefly, then remove to a warm plate, cover with a tea towel and keep warm while you cook the rest.
For the filling
Sweeten the fromage blanc to your liking and add lemon zest. Place a dollop inside each crepe with a few raspberries, fold into triangles and place filled crepes in an oven-proof dish. Heat in the oven for about 5 minutes.
Place on plates and scatter liberally with castor sugar, the remaining raspberries and a little splash of Framboise. Serve immediately.
Makes about 8-10 crepes
- Cuisine - French
- Course - Dessert