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Crêpes with stewed fruit
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 284
  • Fat about 15g
  • Carbohydrates about 27g
  • Protein about 9g
This is needed
This is needed for 4 people
Crêpe batter
  • 25 butter
  • 75 white flour
  • 1.5 milk
  • 1 salt
  • 0.5 sparkling mineral water
  • 2 eggs
Stewed fruit
  • 1 vanilla sugar
  • 1 sugar
  • 250 rhubarb
  • 250
  • 180 plain yoghurt
  • icing sugar
  • Bowl, Cooking spoon, Frying pan, Knife, Measuring cup, Pan, Paring knife, Sieve, Spatula, Tablespoon, Teaspoon, Whisk, Cutting board, Kitchen scales
And that's how it's done
And that's how it's done
Crêpe batter
Melt the butter in a small pan, allow to cool slightly. Mix the flour and salt in a bowl, create a well in the middle. Combine the milk, water, eggs and cooled butter, gradually pour into the well while mixing with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.
Stewed fruit
Cut the rhubarb and strawberries into pieces, place in a pan. Add the sugar and vanilla sugar, mix, cover and simmer over a low heat for approx. 10 mins. until just soft, leave to cool.
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Plate up the crêpes with the stewed fruit and yoghurt, dust with icing sugar.