Carluccio's chef Samuele Crestale talks us through this recipe
Chef Samuele Crestale at Carluccio’s ‘This classic and easy-to-prepare dish is the perfect dessert for al-fresco dining. Make sure you use good-quality vanilla ice cream – ideally a classic Italian gelato – and some good-quality fruit with a slightly tart flavour to balance the sweetness.’
Ingredients (serves four) 100g plain flour 190ml milk 38g caster sugar 30ml vegetable oil (15ml for the batter and 15ml for cooking) 25g butter 1 egg 1g salt
To serve: 3 tbsp mixed wild berries 1 scoop good-quality vanilla ice cream or gelato
Method 1 Sieve the plain flour into a mixing bowl and make a well in the centre. Into the well, place the egg, milk, salt and sugar.
2 Whisk all the ingredients together to make the batter, until the mixture is smooth and there are no lumps. It’s best to use an electric whisk.
3 Heat the butter gently in a pan until it’s melted. Add the melted butter to the batter mix.
4 Add half of the vegetable oil (15ml) to the batter mix. Mix all the ingredients together thoroughly. Pass the batter through a sieve to remove any lumps.
5 Grease the inside of a frying pan with a little vegetable oil, and heat the pan on a medium heat.
6 Pour a ladle-full of batter in to the pan and tilt the pan so it covers the base evenly. Allow the crêpe to cook for 45 seconds, then turn using a spatula or pallet knife, and allow to cook for 45 seconds on the other side.
7 Place the cooked crêpe on a plate and add a scoop of the vanilla ice cream in the centre.
8 Fold the crêpe in half (over the ice cream), then fold in half again, and spoon the berries (or another fruit of your choice) over the top and serve.