Weekend crêpe stack with blueberry cream and sticky toffee sauce

Treat your friends and family with this deliciously decadent dessert.
 
recipe, fruit, sweet
Image by:
Recipe from: 26 August 2015
Preparation time: 50 min
Cooking time: 45 min
 
 

Ingredients

 
  • CREPES:
  • 600
    g
    cake flour
  • 5
    large eggs
  • 5
    egg yolks
  • 2
    l
    milk
  • 75
    ml
    melted butter
  • FILLING:
  • 150
    ml
    blueberry jam
  • fresh blueberries, plus extra to serve
  • squeeze of lemon juice
  • 350
    ml
    cream, whipped
  • STICKY TOFFEE SAUCE:
  • 100
    g
    treacle sugar
  • 100
    g
    butter
  • 150
    ml
    cream
  • 15
    ml
    cornflour
Servings: Change Serving
 
 

Method

 

Crêpes:
Sift the flour and a pinch of salt into a bowl. Make a well in the middle. Lightly whisk the eggs and egg yolks together. Add the milk and melted butter and stir well. Pour three-quarters of the liquid into the middle of the well and stir in the flour gradually from the sides of the well. The mixture should be the consistency of thick cream. Add the remaining liquid a little at a time until the desired consistency is reached. Set aside for about 30 minutes.

Heat a 16cm non-stick pan over medium heat. Once it is hot, grease it lightly and then pour in a thin layer of crêpe mixture. Swirl the pan around so the mixture covers the base and cook until golden, then flip over and cook the other side. Repeat with the remaining batter. Allow the crêpes to cool completely.

Filling:
Fold the blueberry jam, a handful of fresh blueberries and the lemon juice into the cream. Spread over a crêpe. Top with another crêpe and repeat until you have a large stack.

Sauce:

Heat the treacle sugar, butter and cream together and stir until melted and smooth. Simmer for 10 minutes, stirring frequently to prevent it from burning. Stir the cornflour into a little water, then stir some of the sauce into this mixture. Add to the remaining sauce and stir until thickened. Pour some sauce over the stack of crêpes just before serving and top with fresh blueberries. Serve the remaining sauce in a jug for people to pour over their dessert, if they prefer. Cut the crêpe stack into wedges and serve with ice cream.

Text and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: sweet  |  recipe  |  fruit
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
the PROPER way to peal a banana!
Monkeys can teach us a lot on how to properly peal a banana! www.youtube.com/watch?v=nBJV56WUDng
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.