Crepes with Berries

Ingredients

• 250 g flour
• 2 Eggs
• 50 g butter
• 350 ml milk
• 50 ml sparkling water
• 1 pinch salt
• oil (for frying)
• 500 ml milk
• 1 vanilla pod
• 5 egg yolks
• 60 g sugar
• 300 g frozen berries
• 1 handful strawberries
• 100 ml gooseberry juice
• 2 tsp cornstarch
• sugar (to taste)
• mint (for garnish)

Instructions

1. 1.

   For the vanilla sauce, whisk the milk with the vanilla pod and scraped seeds and bring to a boil, then remove from heat.

2. 2.

   Beat the egg yolks with sugar in a bowl until creamy. Slowly pour the warm milk into the yolk mixture in a thin stream while stirring; return everything to the pot and whisk over low heat to thicken into a sauce without boiling.

3. 3.

   Transfer the vanilla sauce to a saucepan, let it cool, sprinkling a light dusting of sugar on the surface to prevent skin from forming.

4. 4.

   To make the crepes, melt butter in a pan. Whisk flour with sparkling water and a splash of milk until smooth; add eggs, salt, and melted butter. Gradually stir in the remaining milk (reserve some if needed so the batter isn’t too thin). Let the batter rest for about 30 minutes.

5. 5.

   Heat a lightly oiled non‑stick skillet over medium heat and ladle a small amount of batter into the pan, swirling to spread evenly. When the surface dries and edges lift from the pan, flip the crepe.

6. 6.

   Keep warm in an oven at 80 °C or let cool as desired.

7. 7.

   For the berry sauce, wash, trim, and quarter strawberries; thaw remaining berries. Whisk cornstarch with a bit of gooseberry juice until smooth, then add to the berries along with the rest of the juice; heat and sweeten to taste. Stir in the thickened mixture, bring to a boil once, then set aside.

8. 8.

   Spread vanilla sauce on some crepes, fold, roll into crepe rolls, and place on a plate. Quarter remaining crepes and arrange decoratively. Pour berry sauce over the rolls, garnish with mint, and serve. Add cream or extra vanilla sauce if desired.