Summer Crepes

Tender and thin pancakes by the name of crêpes…

They can literally be made for any meal of the day, just depending on the filling - from breakfast to dinner, sweet or salty.

The history dates back to 13th century in France, where a housewife accidentally dribbled some thin porridge onto a hot cooktop. Because back in the day you couldn’t waste even smallest waste, she ate it.

Their name comes from Old French ‘crespe’ which traces back to the Latin ‘crispa’ or ‘crispus’ which means curled. This probably refers to their often slightly ruffled edges, or how they are often rolled with their filling, just as in my case.

Did you know that there are French cafés that specialise in crepes, and are known as crêperies?

I’ve never been to one, but this sounds like an amazing place to be in.

So here is my suggestion to recreate it, just like in a little French café!

Mix flour, milk, sparkling water, eggs, melted butter and sugar into a crepe batter.

Lightly oil your pan and pour enough mixture to cover the bottom of the pan, but in a very thin layer. Cook on one side for a minute, then flip over and cook for another half a minute. Then repeat the process for the rest of the batter.

Using a mixer beat the whipping cream until soft peaks, then add mascarpone cheese and mix until stiff peaks.

Layer first some jam over the crepes, then cover with cream and roll.

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Summer Crepes

Yield: 4

Ingredients

• Flour - 200 g
• Milk - 250 ml
• Sparkling water - 200 ml
• Eggs - 2
• Butter - 1 tablespoon
• Sweetener - 2 tablespoons
• Olive oil - 1 tablespoon
• Whipping cream - 100 ml
• Mascarpone cheese - 150 g
• Forrest fruits jam - 8 tablespoons

Instructions

1. Mix flour, milk, sparkling water, eggs, melted butter and sweetener of your choice into a crepe batter.
2. Lightly oil your pan and pour enough mixture to cover the bottom of the pan, but in a very thin layer. Cook on one side for a minute, then flip over and cook for 30 more seconds. Then repeat the process for the rest of the batter.
3. Using a hand mixer beat the whipping cream until soft peaks, then add mascarpone cheese and mix until stiff peaks.
4. Layer first some jam over the crepes, then cover with cream and roll.