The crepe batter can be made 24 hours ahead, and the crepes can be cooked up to two days in advance, and reheated in the oven loosely wrapped in foil.
Servings: 20 crepes
Ready time: 2 ½ hours
1 cup whole milk
1 large egg
1 cup all purpose flour, sifted
1 tsp salt
1 tbsp melted butter, cooled
Sunflower oil, to grease the pan (or any other neutral vegetable oil)
½ cup of whole milk (for thinning the batter) (OPTIONAL)
4 cups strawberries, rinsed, hulled, and quartered
2 cups raspberries, rinsed
2 cups blackberries, rinsed, and cut in half
¾ cup sugar
In a medium sized bowl, combine the flour, salt, egg, and half the milk.
Using a hand blender, whizz together the ingredients until they form a smooth and creamy batter, making sure to scrape down the sides once or twice to ensure uniform incorporation of the ingredients.
With the hand blender “running” drizzle in the remaining half of the milk and 1 tbsp of melted butter
Cover the batter and place it in the refrigerator for a minimum of 2 hours to allow for proper hydration of the ingredients.
Once 2 hours have elapsed, test the consistency of the batter, as it may have thicken while it is resting. It should be the same as that of heavy cream. If needed, the batter can be thinned out with the addition of up to an extra ½ cup of milk.
To cook the crepes, pre-heat a non-stick frying pan on medium-high heat. Once hot, add a few drops of sunflower oil (or any other neutral vegetable oil) to the pan, tilt to grease the base, and then pour out any excess.
Using a ladle, pour approximately 3 tbsp of batter into the centre of the pan. Immediately swirl the pan, so the batter coats the entire base thinly. Any excess batter can be tipped back into the container holding the batter.
Cook until the batter has set and small holes begin to appear on the surface, approximately 1 minute.
With a small palette knife, lift one edge of the crepe to check for doneness. Once the edges have begun to crisp and the underside has begun to turn to brown, the crepe is ready to turn over.
Quickly flip the crepe over and cook on the other side for approximately 30 seconds.
Remove from the pan, and slide onto a plate lined with paper towel or a tea towel.
Repeat the process until all the batter is used up, stacking the crepes on top of each other.
In a bowl, combine all three berries, and sprinkle with sugar.
Toss together, cover, and refrigerate for a minimum of 2 hours, and up to 48 hours. This resting period allows the sugars to pull some of the moisture out of the berries, creating a delicious, sweet and juicy mixture.
Remove from the refrigerator one hour prior to assembling crepes to bring to room temperature.
Scoop berries into the centre of the crepes, fold into quarters, and serve.
To serve the fruit warm, gently heat in a pan approximately 1 minute to just warm through