Mixed Berry Olive Oil Crepes
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To make 4-two crepe portions
Crepe Ingredients
1 cup All Purpose Flour
2 Large Eggs
2 tablespoons Blood Orange Fused or Wholefruit Lemon Fused Extra Virgin Olive Oil
Pinch of Salt
½ Cup Milk
½ Cup Water
Medium Liquid Gold Extra Virgin Olive Oil to oil pan
Method:
- Place all ingredient except flour in a large mixing bowl
- Whisk in Flour until smooth
- Let stand for 30 minutes
- Heat a wide skillet to medium low, scatter a little extra virgin olive oil into the skillet
- Add 1 ½ ounces of batter to the center of the skillet and spread in a circle.
- Flip after one minute, cook for another 30-40 seconds.
- Layer crepes on a plate.
Fruit Filling Ingredients
2/3 cups Fresh Raspberries
2/3 cups Fresh Blueberries, thawed
1 cup Fresh Strawberries cut in 1/4s
1/4 cup granulated sugar
1 tablespoon Liquid Gold Sicilian Lemon White Balsamic
2 cups 35% Cream, flavored with a little Liquid Gold Vanilla Balsamic vinegar and Icing Sugar and whipped until stiff
Method:
- Place all berries in a large bowl
- Add Sugar and Sicilian Lemon White Balsamic
- Mash just until juices start to release
Assemble the crepes
- Pipe cream down the middle of each crepe
- Spoon fruit filling along the cream
- Roll crepe
- Place two crepes an a plate with a spoonful of berries
- Finish with a rosette of whipped cream and a mint leaf
- Dust with Icing Sugar