I was inspired by Pascale Benkirane’s great cooking workshop at Spearwood Library last week where she made yummy chocolate crepes with strawberries. Armed with the recipe and the memory of what the finished mixture looked like (smooth and very runny), I thought I’d give it a try. Having scraped and eaten half the teflon off my frypan, I decided to treat myself to a new non-stick frypan. What a joy! I just wiped a little vegetable oil onto it and it lasted the whole cooking session. I thought I’d try a savoury crepe and made it with ham and cheese. It was a success! Pascale was right – the first crepe doesn’t usually turn out right, but the rest were great. Soon I was tossing the pancakes like an expert. I was overjoyed at having made something edible…at last! And the master chef gave his nod of approval.

Here are the instructions and ingredients, just incase you didn’t make it to the workshop(courtesy of Pascale Benkirane):

Classical Crepe Recipe 

For 24 slim and medium crepes:

250g plain flour
2 tablespoons of sugar (not included in savoury crepe)
½ teaspoon of salt
2 tablespoons of melted butter or oil
3 eggs
½ litre of milk

Optional flavour: 1 tablespoon of vanilla or rum or grated rind of lemon

Place the sifted flour in a large bowl. Make a hole in the centre of the flour and pour in half of the milk. Mix with a wooden spatula or spoon starting from the centre, taking the flour slowly into the liquid. When all the flour is incorporated, the mixture should be a little fluid. Work the mixture vigorously for 2 or 3 minutes.

Then add the 3 beaten eggs. It is a mistake to start the mixture with the flour and eggs as it tends to retract when cooking instead of spreading a slim coat.

Add the sugar, salt, butter and flavour.

At this moment add half of the remaining milk. The mixture should be smooth and fluid without excess.

Try the first crepe, if the mixture is too thick add some more milk gradually.
You can rest the mixture for 1 hour but you can also cook the crepes straight away.

For chocoalte crepes with strawberries you can use Nutella or melt the chocolate with a bit of milk or cream for the filling.
Spread the crepe with chocolate, add thin slices of strawberry on top. Fold the crepe in 4 (like a triangle), sprinkle with icing sugar. You can decorate with thickened cream (chantilly) if you want. It is better to serve it a bit warm.