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Crêpe Islandaise


I tried my hand at this simple recipe from this former royal chef.

It's basically pancake with jam, cream and sugar.

From the description of the video:

Makes 6 portions

1 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda (bicarb of soda)
1 tsp vanilla
3 eggs
4 TBS melted butter
2 cups milk

1/4 cup vegetable oil (for cooking the crepes)

1 cup jam (your choice of fruit)
2 cups heavy cream, whipped
1/4 cup powdered sugar

In a large bowl add the flour, baking powder, salt and baking soda and whisk until combined.  In a separate large bowl add the eggs, melted butter, vanilla and milk and whisk together. Add the liquids to the dry ingredients and whisk until there are no lumps.

Add a teaspoon of vegetable oil to a frying pan and heat until smoking hot. Carefully pour enough batter into the pan and swirl the pan until the batter coats the bottom of the pan (it only needs to be 1/4 inch thick) Cook until golden brown on the bottom and then flip the crepe and cook until golden brown on both sides. Slide the crepe onto a plate while you make more and then allow all to cool.

Lay out the cold crepes and spread the jam onto half a side of each. Top with the whipped cream and fold over the top of the crepe onto the cream. Dust with powdered sugar before serving.

I've made some changes to suit the availability of ingredients in my kitchen and reduced the recipe to just 2 portions.

Since I don't normally eat margarine or butter, I used vegetable oil instead. Next time I will try butter. Instead of jam I used guava jelly. Instead of heavy/whipped cream(36% fat), I used light/single cream (17% fat). Instead of powdered sugar, I used granulated sugar. This is the result:

Very nice.

I have made plum preserves before several times (just damson or Italian prune plums and a small amount of sugar) - easy but very hands on during the last 30 minutes of concentration. This recipe would be a really nice place for that...maybe a scoop of HQ ice cream on the side. Best of all, yours looks good and the recipe is not intimidating. A little decadence goes a long way :)


Hard to go wrong with whipped cream, or butter (almost impossible when both are involved!)  :D


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