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These elegant, classic crepes – paired with a creamy coconut yoghurt and a rich blueberry compote – make a delightful dessert or a delicious brunch. Question is, how many crepes go in your stack?
Place the blueberries, water, sugar and lemon juice in a small saucepan and bring to the simmer over medium heat, stirring occasionally, until the sugar dissolves. Gradually pour in the cornflour mixture, stirring continuously, until combined. Continue stirring and simmer for 1 minute, or until thickened to coat the back of a spoon. Add the vanilla and lemon zest and stir to combine. Transfer into a serving bowl. Set aside to cool to room temperature.
Place the flour in a medium bowl and make a well in the centre. Crack the eggs into the well and add about ½ cup (125 ml) of the milk. Whisk, gradually adding more milk and the water and incorporating more flour in from the sides until all the liquid is added and you have a smooth batter which is the consistency of pouring cream. Melt the butter. Whisk the hot butter into the batter. Alternatively, blitz all the ingredients together in a food processor or blender. Cover and rest the batter for a minimum of 30 minutes up to an hour at room temperature, or up to overnight in the refrigerator.
Preheat a 20 cm crepe or non-stick frying pan over medium heat. Wipe the pan with some paper towel, dipped in butter, to lightly grease. Pour 2 tablespoons of the batter into the centre of the pan and tilt and swirl so the batter coats the surface evenly. Cook for 1 minute until the underside is lacy and golden. Flip and cook for 30 seconds on the other side, or until golden. Flip onto a plate and cover with a clean tea towel, to keep warm. Repeat with the remaining batter.
Serve crepes with blueberry sauce, coconut yoghurt and toasted coconut.
1 cup (250 g) coconut yoghurt
toasted flaked coconut, to serve
2 cups (300 g) plain flour
2 cups (500 ml) milk
1 cup (250 ml) water
80 g butter, plus extra for greasing
2 x 125 g punnets (250 g) Driscoll’s blueberries
½ cup (125 ml) water
¼ cup (55 g) caster sugar
2 teaspoons lemon juice
2 teaspoons cornflour blended with 2 teaspoons water
½ teaspoon pure vanilla extract finely grated zest of ½ lemon