A fantastic tangy after-dinner treat.
400g raspberries or a combination of other red fruit
50g caster sugar
Juice of 1 lemon
Dash of port (optional)
50g butter melted
Kelly’s of Cornwall Clotted Cream ice cream
Crepes or pancakes are really easy to make. A good tip is to practise a few times before you begin making them for real. You will have plenty of batter to waste one or two if they become a disaster!
The trick is to make sure you always have enough melted but not burned butter in your crepe pan and the temperature remains constant.
Quarter the strawberries and place in a bowl with the other fruits, pour over the port (if using), lemon juice and caster sugar and leave to steep while you make the pancake batter.
In a large mixing bowl or food processer, sieve the flour and salt together, add the eggs, then the flour and milk and beat together with the melted butter for a minute or so or until you have a thick but easy to pour batter.
Have ready a warm plate in the oven to place the finished pancakes on to keep them warm if you wish, dusting each with a little caster sugar as your place them.
Melt a knob of butter in a non-stick frying pan and heat on a moderate flame. Using a little of the batter mix, test the temperature and your pancake flipping skills and modify accordingly. When ready, use a ladle or small jug to pour out a little batter into the pan, and cook each pancake for about a minute on each side. If you don’t wish to flip each one, make slightly smaller ones and use a spatula to turn.
Fold the pancakes twice to make an open parcel. Fill 2 parcels with fruit per person; sprinkle over a little more fruit.
Serve with Kelly’s of Cornwall Clotted Cream and Strawberry Ice cream and a dash of the fruit juices.