Granadilla crêpes
These paper-light French pancakes can also be served with chocolate mousse, whipped cream or ice cream.
- 1 hour 30 min
- Makes 12-15
Ingredients
- 2 Tbsp melted butter
- 2½ cups (625ml) milk, warmed
- 4 large eggs, at room temperature
- 2 tsp vanilla essence
- 2 cups (300g) cake flour
- Pinch of salt
- Oil, for frying
For serving
- 250g crème fraîche or double cream
- ½ vanilla pod, seeded
- 2 lemons, zested
- 1 tub (115g) granadilla pulp
SP
Sjaan Van Der Ploeg
‧ By
‧ By
MK
MyKitchen
‧ Photography
‧ Photography
Method
- In a bowl, whisk together butter, milk, eggs and vanilla.
- Sift flour into a separate bowl and add salt. Whisk in the wet mixture to create a smooth batter.
- Allow batter to rest for 30 minutes.
- Place a large, lightly oiled pan on medium-low heat. Add ¼ cup batter and swirl to coat the entire base of the pan. Fry crêpe for 1–2 minutes, then flip and fry for another 1–2 minutes, or until lightly browned. Remove and keep warm.
- Repeat with the remaining batter, adding more oil to the pan if necessary.
- Mix crème fraîche or cream with vanilla seeds and lemon zest.
- Serve crêpes with dollops of cream mixture and drizzled with granadilla pulp.
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