Crêpes with forest blueberry jam
Thin, golden crêpes folded around our wild forest blueberry jam, with a spoonful of crème fraîche.
Wild forest blueberries have a deep, velvety flavour that turns a simple crêpe into something special. Perfect for a slow weekend breakfast.
Method
- Whisk the flour, sugar, salt, eggs and half the milk into a smooth batter, then whisk in the rest of the milk and the melted butter.
- Let the batter rest for 15 minutes if you have time.
- Heat a non-stick pan over a medium heat and brush with a little butter.
- Pour in a small ladle of batter and swirl to coat the pan thinly.
- Cook for about 1 minute until golden underneath, flip and cook for 30 seconds more.
- Spread each crêpe with a tablespoon of jam and fold into quarters.
- Serve warm with crème fraîche.
Tip: Warm a few spoons of jam with a splash of water for a glossy blueberry sauce to pour over the top.