Crepes have a always been a sort of weekend tradition in my family. As one of the few recipes that my mother masters to perfection, we were treated to crepes simply dressed with granulated sugar and a squeeze of lemon. At culinary school, we made the classic ‘crepes suzette’ made with orange compound butter, and flambéed with orange liqueur. The ones featured here were were however filled with melted bittersweet chocolate and raspberries… the main reason being that red berries are delicious at this time of year, and that Oliver and I had an early morning craving for chocolate.

The only real trick to crepes is making sure that there are no lumps in the batter, and that you give the batter time to rest.. so patience is key! I tend to prefer crepes to pancakes because they are so much lighter in taste and texture and really create a blank canvas to play with.. as well as a little taste of home.

Recipe:
125 grams (1 cup) flour
Pinch of salt
20 grams (1 tablespoon) of sugar
2 whole eggs
250 ml milk
2 cups of raspberries
Zest of half an orange and lemon
1/2 cup of bittersweet chocolate chips
Room temperature butter

Place the flour, salt and sugar into a bowl and form a well in the center. Add the eggs in the well, whisking constantly to make sure the dry ingredients get incorporated smoothly. Add the milk in small batches. Once the mixture is smooth, leave to rest for an hour in the fridge.

Heat a knob of butter in a non-stick pan. Once the butter starts to foam up, place a ladle of crepe batter in the pan and twirl the mixture to obtain a thin and even layer of crepe. Once the crepe starts to firm up, add a couple tablespoons of chocolate, and sprinkle with orange and lemon zest on one half of the crepe. Add a few raspberries and leave to cook for about 2 minutes until the raspberries start to full apart. Fold in the empty side of the crepe ontop of the filling and cook for another minute. Fold the crepe into a triangle and serve immediately. Garnish with extra raspberries and orange zest. Enjoy!