Hey! Not much has happened in the recipe department on Lots of Love Lottie recently, so I thought it fitting to share with you a good, long-lasting recipe: crêpes! This is my dad’s signature breakfast recipe (apart from his pepper and chorizo fritata *drools*) and it is a whopping good one. It’s a tradition for us to have these crêpes at the weekend! And the berry coulis is so easy to make and is less expensive because you can use frozen fruit! I’m not sure how fruit like mango or pineapple would work in the coulis, but if you try it out, let me know how it goes!
Makes: 6 10 inch crêpes
3/4 (704ml) pint milk
4 oz. (113g) flour
1. Mix all ingredients together in a jug with a whisk until combined.
2. Heat oil in a frying pan. The crêpes come out at about 10 inches if that helps you decide which pan to use.
3. When oil is hot, use a ladle to drop 2 1/2 ladles of batter into the pan.
4. Swirl batter around to create a thin pancake.
5. Wait for that side to cook then flip over (without a spatula if you can!)
6. Crêpes should be a light goldeny yellow colour with a few ‘giraffe’ spots as my sister calls them!
7. To keep warm place in a very low oven while you make the other crêpes.
1-4 to 1/2 cup frozen mixed berries (I used strawberries and blueberries)
approx. tablespoon caster sugar
1. While you’re cooking your 3rd to 4th crêpe, place berries and sugar in a small saucepan.
2. Place on a medium-high heat and cook and stir until sugar has dissolved and mixture is more ‘gloopy’.
3. Pour over crêpes!
Other topping ideas are:
*classic lemon and sugar
*orange juice and sugar
*peanut butter and grated dark chocolate
*ham (for something savoury!)
Have fun making this recipe!
What’s your favourite breakfast recipe? Let me know!
Lots of Love,