Adam Liaw’s crepes with mango and raspberry
Crepes are always a good idea, but adding Australian fruit makes for a dessert that’s more delicious than decadent.
Ingredients
2 cups plain flour
2 cups milk
4 eggs
4 tbsp icing sugar, plus extra for dusting
30g butter, melted, plus extra for greasing the pan
300ml thickened cream
1 tsp vanilla extract
1 large mango, sliced
1 cup raspberries
Method
Step 1
Place the flour, milk, eggs, 2 tablespoons of icing sugar and the melted butter in a blender and blend until smooth. Keep in the blender jug and rest in the fridge for 30 minutes.
Step 2
Heat a frying pan or crepe pan and brush with a little of the extra melted butter. Tilt the pan and pour in about ⅓ of a cup of batter, quickly swirling it to completely coat the pan in a thin layer of batter. Cook for about 2 minutes until lightly browned, then flip and cook for about 20 seconds, until set. Remove to a plate to cool. Repeat for the remaining batter.
Step 3
Whip the cream with the remaining icing sugar and the vanilla. Serve the crepes with the whipped cream mixture, sliced mango and raspberries.
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Adam Liaw’s lamb and sourdough salad with harissa dressing
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
