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5 crepe toppings and fillings ideas
1. Lemon and sugar
A classic that never misses. Drizzle each crepe with fresh lemon juice, sprinkle a little sugar and roll it up – easy as that! You can roll up a stack at a time and keep in the oven until you’re ready to serve.
2. Berry compote
Get a sweet antioxidant punch with a goopy berry compote. Over medium heat, combine 200 g mixed fresh or frozen berries with 2 tablespoons of brown sugar and 2 tablespoons of water. Bring to the boil and stir until all the sugar dissolves. Leave to cool.
3. Ricotta and fresh berries
Creamy and delicious, this filling feels like a real indulgence. Mix together ricotta, a teaspoon of sugar and a teaspoon of vanilla extract until smooth and fluffy. Spoon out the mixture onto one side of the crepe, add some fresh berries of your choice and roll them up.
4. Apple and cinnamon
Nothing says cosy like the fragrant scent of cinnamon. Saute chopped apples in margarine over medium heat until softened. Stir in some honey, brown sugar, ground cinnamon and fresh lemon juice and set aside to cool before filling your crepes.
5. Orange sauce
Bring a sweet citrus infusion to your crepes. Mix 2 cups of freshly squeezed orange juice with 4 tablespoons of brown sugar and a tablespoon of margarine. Heat over medium heat, stirring until the sugar is dissolved, then bring to a gentle simmer.
Crepe recipe
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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Sift the flour into a large bowl. Whisk the eggs and milk together then add to a well in the flour. Mix well and add the vanilla essence and salt.
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When the mixture is well combined, cover and leave to stand for 15 minutes (this helps to make the crepes light and fluffy)
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Heat a non-stick frying pan over medium heat. Melt a little butter or margarine to grease the base. Pour ¼ cup of the crepe batter into the pan and swirl so that it covers the base. Cook for 2-3 minutes or until lightly golden, then turn over and cook for a further 1 minute.
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Transfer to a plate and repeat with the remaining batter.
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Serve up with fillings of your choice.
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