Crêpes with raspberry preserve and white chocolate sauce
On the occasion of Candlemas on February 2, discover a gourmet crêpes recipe with Mackays raspberry preserve and white chocolate sauce.
- 1 large cup of flour
- 1 large cup of milk
- 1 large free-range egg
- 1 tablespoon of salt
- light olive oil for frying
- 4 tablespoon of Mackays raspberry preserve
- 200g of white chocolate
- 100ml of single cream
1/ Carefully crack the egg into a bowl.
2/ Add the flour, and then the milk and the salt.
3/ Whisk until a smooth batter. Set aside.
4/ Place a glass bowl over a simmering pan of water to create a bain-marie. Place the chocolate pieces in the bowl and slowly melt, blend with a silicone spatula.
5/ Add the cream to the melted chocolate and slowly mix, transfer to a heat-proof pouring jug.
6/ Heat the oil in a non-stick frying pan on a high heat, then bring down to medium once the base of the pan is coated.
7/ Make the crêpes one at a time, and set aside on a plate.
8/ To serve, drizzle the Raspberry Preserve and white chocolate sauce over the crêpes.
Article written by Manon C.