Crêpes with Crème Pâtissière and Strawberries

Crêpes were definitely one of my favourite breakfasts growing up. My brother loved thick, bready flapjacks or pancakes but I always preferred thin crêpes, which were fun to roll up and (in my opinion) easier to eat. They are also really versatile and there are a huge variety of toppings you can use - I usually covered them in jam, maple syrup or lemon juice and sugar.

This time, I decided to do something more complicated - I found a lovely recipe for crêpes with crème pâtissière and strawberry salad on the MasterChef website and replaced their crêpe recipe with my favourite Margaret Fulton one. The custard took a while to thicken, so I added a bit more potato flour (substitute for cornflour) and it turned out much better.

The combination were delicious, and I'll defintely make this again - maybe as a dessert when we have guests over.

Basic crêpes

1 1/4 cups flour

pinch salt

3 eggs, beaten

1 1/2 cups milk

1 tbs brandy (optional)

2 tsp butter

Sift flour and salk into a bowl. Make a well in the centre and add eggs and milk. Using a wooden spoon, mix well, drawing in flour from sides. Beat well, then stir in brandy and metled butter. Cover and stand 1 hour. Sieve as the batter needs to be free of lumps.

To make crêpes, heat a little butter in a crêpe pan (read: frying pan) and pour off excess. Use a jug and pour about 1 tbs (I use a whole ladleful) batter into an 18cm (7 in) pan. Rotate pan quickly to coat bottom thinly and evenly, then pour off excess batter. Heat gently and when small bubbles appear (after 1 minute) use a spatula to flip crêpe over. Cook for 1 minute on other side. Makes 20-24 (or if you're me, 10-12).

Crème pâtissière

from MasterChef website

350mls milk
1 vanilla bean, split
5 egg yolks
½ cup caster sugar
2 tsp cornflour

Pour the milk into a saucepan, add the vanilla bean, place over a medium heat and bring to the boil. Remove from heat. Place the egg yolks and sugar in a bowl, whisk until rich and pale. Add cornflour and whisk until combined.

Pour half of the hot milk into the egg mixture and continue to whisk until smooth. Add to the remaining milk in the saucepan and continue to whisk for 3-6 minutes over a low heat.

Strain through a sieve into a clean saucepan, place over low heat and continue to cook until a thick. Cover and set aside to cool.

Strawberry Salad

from MasterChef website 

1 punnet strawberries, hulled
6 basil leaves, julienned (I didn't have any basil so I skipped it)
3 tbs icing sugar
¼ lemon, juiced

Combine the strawberries, basil, icing sugar and lemon juice in a bowl. Cover and set aside in the fridge.

To serve, place a crepe on a clean flat surface. Using a palate knife spread a little crème patisserie onto crepe and roll to form a cigar shape. Place a spoonful of the strawberry salad in the centre of a plate and top with a crepe, cross with another crepe and spoon over more strawberry salad to serve.