Crepes with Raspberry Preserve and Warm White Chocolate Sauce


  • 1 large cup self-raising flour, sifted
  • 1 large cup milk
  • 1 large free-range egg
  • 1 tsp salt
  • light olive oil for frying
  • 4 tbsp. Mrs Bridges Raspberry Preserve
  • For Chocolate Sauce:
  • 200g white chocolate, broken into pieces
  • 100ml single cream


Carefully crack egg into the bowl.

Add the flour, and then the milk and the salt.

Whisk with a balloon whisk until a smooth batter. Set Aside.

Place a glass bowl over a simmering pan of water to create a bain-marie, Place the chocolate peices in the bowl and slowly melt, combining with a silicone spatula.

Add the cream to the melted chocolate and slowly combine. Transfer to a heat-proof pouring jug.

Heat the oil in a non-stick frying pan on a high heat, then bring down to a medium heat once the base of the pan is coated.

Make the crepes one at a time, and set aside on a plate.

Warm through the Mrs Bridges Raspberry Preserve in a non-stick pan.

To serve, drizzle the Mrs Bridges Raspberry Preserve and white chocolate sauce over the crepes.

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