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Oh, crêpes!

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Get your flipping wrist at the ready, for today is Shrove Tuesday which means only one thing - pancakes.

Whatever your preference - savoury or sweet, American (thick), British (in the middle) or French (thin crêpes), there is pancake for everyone.

At Stylist we have a bit of a sweet tooth, so when we saw this delicious recipe for Chantilly cream filled crêpes with strawberries, we had to share it with you.

Have a very happy Pancake Day!

Crêpes with Vanilla Chantilly Cream

by Taylor & Colledge

Ingredients

  • 2 cups self raising flour
  • pinch salt
  • 1/4 tsp bi-carb soda
  • 2 eggs
  • 2 cups milk
  • 2 tbs melted butter
  • Strawberries & icing sugar
  • 250ml whipping cream
  • 2 tbs icing sugar
  • 1 tsp Queen Vanilla Bean Paste

Method

Place flour, salt, bi-carb and eggs in a mixing bowl and mix on low speed.

Gradually add milk and then mix on high speed until smooth.

Melt butter. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat.

When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film.

Cook crepe for about 1 minute until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden.

Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

Whip cream, icing sugar and vanilla bean paste until thick and smooth.

Fill crepe with cream and roll crepe.

Top with sliced strawberries and dust with icing sugar.

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