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
38g caster sugar
30ml vegetable oil (15ml for the batter and 15ml for cooking)
3 tbsp mixed wild berries
1 scoop good-quality vanilla ice cream or gelato
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.