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.
Buy the products used in this recipe
Scottish Raspberry Preserve
The best of succulent Scottish raspberries and Mrs B's traditional recipe make this the quintessential preserve. We 're sure that this one would make ...View