Wholemeal Crepe with Blackberry sauce
Berries are the joy of English summers! Even though we can find berries almost all year round in supermarkets, the actual season is very short. There is no doubt that they taste fabulous during this time of the year when the sun is shining, the temperature is warmer, and the air is lighter. Blackberries have to be picked when they are dark, soft and fully ripe since they don’t ripen once removed from the plant. Therefore, they need to be handled very carefully otherwise they will get spoiled and its deep purple juice will ooze out everywhere.
I was quite happy and content with the blackberries I used to buy from markets until I tasted wild ones, which grow all around the English countryside. They are much smaller compared to commercial ones, but are bursting with concentrated sweet and sharp juice in every tiny dark segment. Once in a while you may find some bitter blackberries, but I’ve learned that even those make excellent jams and smoothies when mixed with the sweet ones.
It is hard to find wild blackberries where I live in North London, but when I happen to stumble upon some, I like to make the most of it! They freeze very well just like any other berries, and makes excellent jams and sauces. I have used wild blackberries for this recipe, but feel free to substitute them with any other soft fruit you have – strawberries, blueberries or even plums work well too.
- 2 – Eggs
- 150ml – Milk
- 1 tablespoon – Sugar
- 1 tablespoon – Melted butter
- 30g – Plain flour
- 50g – Wholemeal flour
- Whisk eggs with milk, sugar and melted butter in a large bowl until everything is combined.
- Add plain flour, wholemeal flour and a pinch of salt, mix well until there are no lumps and the batter is smooth.
- Heat a crepe pan or frying pan over a medium heat, grease the bottom of the pan with a thin layer of oil or butter using a paper towel.
- Pour a ladleful (50ml) of batter to the pan and spread the batter around the pan to make a thin crepe.
- Cook the crepe over a medium heat for a few minutes, until it is cooked through and the bottom is slightly brown in colour. Flip it over and cook the other side of the crepe for a minute and then remove it to a plate.
- Repeat the process again until you finish the batter.
- Serve the crepes with whipped cream and blackberry sauce.
- 200g – Blackberry
- 50g – Sugar
- Mix sugar with haft of the black berries in a small saucepan and cook over a gentle heat for about five minutes until the mixture starts to bubble.
- Add the rest of the blackberries and cook gently for a minute or two until the blackberries starts to break down.
- Remove from the heat, cool and serve with the crepe and a dollop of whipped cream.