Jason Parsons has perfected the ultimate crepe recipe that will have you wanting more. Try out this berry-filled crepe this Valentine’s Day and let us know if it has you indulging in seconds!
Macerated berries with homemade crepes
- 1 cup all-purpose flour
- 1 ¼ cup milk
- 3 large eggs
- 1 tbsp vanilla seeds
- 2 ½ tbsp. fresh chopped mint
- 2 cups mixed berries
- 1 cup Peller Cabernet Franc Icewine (can sub a fruity Baco Noir)
- Zest of 1 lemon
- 2 tbsp grapeseed oil
In a bowl, beat the eggs and add the flour in four stages until very thick. Then slowly add the milk, making sure to whisk out all the lumps. Season with ¼ of the vanilla seeds, ½ tbsp. of chopped mint, salt and pepper. Chill for 15 minutes in the fridge.
Now mix the berries, wine, lemon zest and remainder of the vanilla seeds and mint. Allow to macerate for half an hour in the fridge. The longer they sit the better.
In a non-stick pan, heat the grapeseed oil. Once hot, pour out the excess oil and ladle a thin coating of the crepe batter. Allow to brown for 20 to 30 seconds and then flip. Allow to cook for another 20 seconds and then remove from the pan. Allow to cool on a wire rack. Once chilled, strain the berries and stuff into the crepes. Roll, dust with icing sugar, and serve.
Courtesy Jason Parsons
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