This indulgent breakfast recipe is perfect for Autumn mornings. Created by Justine Schofield and shared by our friends at Driscoll’s Berries.
At a glance
Approx 1.5 hours
Serves 4 people
250g plain flour
50g butter, melted, cooled
3 stalks of rhubarb, trimmed and cut into 2cm pieces
2 punnets Driscoll’s strawberries, hulled and whole
120g caster sugar
1/2 tsp cinnamon
3 cardamom cloves, crushed
Double cream, to serve
Sifted icing sugar, to garnish
In a large bowl combine the flour, salt and a tablespoon of the sugar.
Make a well in the centre and add the eggs, whisking constantly so no lumps form.
Now add half of the melted butter and gradually add the milk, whisking again.
Once the batter is smooth, glossy and has the consistency of pouring cream, rest in the fridge for 1 hour. This batter can be made a day or two ahead of time. It will thicken up a little the longer you rest it. All you need
to do is add a little extra milk to thin out the batter again.
Preheat the oven to 160C. Place the rhubarb, strawberries, sugar, pinch of salt and spices into a baking dish and toss together with your hands. Macerate for 20 minutes then roast in the oven for 20-30 minutes.
Heat a crepe pan over medium-high heat. Brush a little of the remaining melted butter in the pan and then pour in a ladleful (about a 1/4 cup) of batter into the centre of the pan.
Twirl the pan so the base is evenly coated in the batter. Place back on the stove and cook for 1-2 minutes or until golden on the underside.
Flip and cook for a further 1-2 minutes. Slide onto a plate and continue to cook the rest of the crepes.
Place a few tablespoons of the roasted fruit into the centre of each crepe. Fold to form four-sided parcels.
Top with extra fruit and drizzle over the syrup. Serve with a dollop of cream and icing sugar.