Crepes are an elegant and delicious breakfast to serve to someone you love. To keep things really simple you can make the crepe batter, berry coulis and mascarpone all the day before. Top with fresh berries if you can, they make the plate look especially beautiful.

Prep time: 30 minutes  /  Cooking time: 20 minutes  /  Serves 2

 
 

Ingredients

Crepes:

  • 1 cup flour (can use GF), sifted

  • 1 cup milk

  • 3 Otaika Valley Free Range Eggs

  • 2 tablespoons melted butter

  • ¼ teaspoon salt

  • Butter for frying

Mascarpone Filling:

  • 300g mascarpone

  • 1 cup fresh cream

  • 1 teaspoon vanilla extract

  • ¼ cup icing sugar

Berry Coulis:

  • 3 cups frozen mixed berries

  • ¼ cup water

  • 2 tablespoons sugar

To serve

  • Fresh berries (if desired)

 

Directions

  1. Whisk together the flour, milk, eggs, butter and salt until smooth. Set aside to rest for 30 minutes on the bench top or for up to 24 hours in the fridge.

  2. Use electric beaters to whip the mascarpone, cream, vanilla and icing sugar until thick. Taste and add additional sweetness if desired.

  3. Place the berries, water and sugar in a small pot. Bring to a boil and then simmer for 10 minutes. Set aside to cool almost completely.

  4. Heat a little butter in a skillet over a medium heat. Add roughly 1/3 cup of batter. Swirl the batter around the pan to create a very thin layer. When the edges become papery and are easy to lift from the sides, flip the crepe and cook the other side for a minute. Move crepe to a plate and keep warm while you cook the remaining batter.

  5. Spread ¼ of each crepe thickly with the mascarpone mixture and spoon over the berry coulis. Fold to create a pocket.

  6. Serve 3 crepes to each person. Top with additional mascarpone, berry coulis and fresh berries as desired.

    Recipe by Kelly Gibney @kellygibney_wholehearted