Breakfast

Crepes with Strawberry Sauce

Treat yourself to these simple yet decadent crepes

5 mins

15 mins

Place flour, caster sugar, milk and eggs in a blender with a pinch of salt.
Blend until there are no longer clumps, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
While the crepe mixture is set aside, combine strawberries, sugar, water and the lemon juice in a small pot.
Bring the pot to a boil then reduce the heat to medium-low and cook for 20 minutes.
Brush a non-stick crepe or frying pan with butter and place over medium heat. When hot, pour in a small amount of batter and tilt the pan so the batter covers the base in a thin layer. Cook crepe for about 1 minute until underside is golden. Flip.
Transfer to a plate and cover to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
Pour the strawberry sauce over the crepes and top with more strawberries and icing sugar.