Crepes with Raspberries and Marmalade - Chef Recipe by Gabriel Gate

Ingredients

"Everyone loves crêpes. At their best they are very thin, and delicious when filled with fresh fruits and cream. You can, of course, replace the raspberries with other berries." ~ Gabriel Gate.

300 g plain (all-purpose) flour, sifted
Pinch of salt
1 tsp caster (superfine) sugar
2 eggs
500mL milk
1 tsp oil
1 Tbs butter
100 g orange marmalade
200mL cream (40% fat)
500 g raspberries
Icing (confectioners') sugar, for dusting

Method

Combine the sifted flour, salt and sugar in a mixing bowl.

Make a well in the centre and pour the eggs and half of the milk into the well.

Using a whisk, first mix the eggs and milk together, then gradually incorporate the flour, slowly adding the rest of the milk to form a smooth, thin mixture. Strain the mixture through a fine strainer and refrigerate for at least 20 minutes or until required. (If you are in a great rush, you can use it immediately, but the crêpes will not be as smooth.)

Heat the oil and butter in a crêpe pan or other small frying pan until light golden, then whisk into the crêpe batter.

Place the pan over high heat. Pour enough of the crêpe mixture into the hot pan to cover the base of the pan. Twirl the pan in a smooth motion to form a thin, even crêpe. When the top of the crêpe starts to become dry and the base is golden brown, pick it up with a spatula and quickly turn it over. When the base is cooked, transfer the crêpe to a plate. Repeat with the remaining mixture, without adding any more butter or oil to the pan. If the crêpes begin to stick, wipe the pan with absorbent paper and melt a little butter in the pan before cooking the next one.

Spread each crêpe with a little marmalade and cream.

Top with a few raspberries, fold over and serve, dusted with icing sugar.

Credits: This is an edited extract from So French So Sweet by Gabriel Gaté published by Hardie Grant Books RRP $29.99 and is available in stores nationally.

Photo Credits: Photographer: © Mark Roper.