Strawberry Crepes

• Ingredients:
• 250g Plain Flour
• 60g Unsalted Butter Melted
• Pinch Of Salt
• 500 Ml Mil
• 3 Eggs For The Strawberry Compote
• 2 Punnets Strawberries
• 150g Sugar
• 1 Lemon
• 1 Vanilla Bean Cut Lengthways
• Icecream/Cream (Optional)

Special Utensils

• Whisk
• Mixing Bowl
• Measuring Cup
• Spatula
• Ladle

Instructions:

• PUT FLOUR AND SALT INTO A BOWL AND MAKE A WELL, BREAK EGGS INTO WELL AND WORK IN A LITTLE FLOUR, ADD THE MILK AND WHISK UNTIL THE MIXTURE IS SMOOTH.
• WHISK IN THE MELTED BUTTER, ALLOW TO REST FOR AT LEAST 1 HR BEFORE USING
• HEAT A FRYING PAN OVER MEDIUM HEAT (PREFERABLY A NON STICK PAN). WIPE PAN WITH A PIECE OF BUTTERED PAPER, LIFT PAN AND POUR IN A LADLE FULL OF BATTER AND SWIRL TO SPREAD IT TO THE EDGES OF PAN, DO NOT MAKE THEM TOO THICK
• PLACE BACK OVER HEAT AND COOK FOR 1 MIN, THEN LIFT THE OUTER EDGE OF THE CREPE WITH A SPATULA AND CAREFULLY FLIP CREPE USING YOUR FINGERS
• CONTINUE UNTIL ALL THE BATTER IS USED. IT WILL GET EASIER. FOLD INTO QUARTERS UNTIL NEEDED.

TO MAKE STRAWBERRY COMPOTE

• TOP THE STRAWBERRIES, WASH AND CUT IN HALF, PUT IN A STAINLESS STEEL POT WITH THE JUICE OF THE LEMON, THE SUGAR AND THE VANILLA BEAN, BRING TO THE BOIL AND SIMMER FOR 5-6 MIN.
• REMOVE THE VANILLA BEAN.  SERVE OVER THE HOT CREPES WITH A LITTLE ICE CREAM OR DOUBLE CREAM OR, IF YOU’RE FEELING REALLY NAUGHTY, HAVE BOTH.