Crepes with Vanilla Chantilly Cream

Crepes with Vanilla Chantilly Cream

 

Ingredients

 

Crepes mix

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

 

 

Vanilla Chantilly Cream

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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