Ginger crepes filled with honey and fresh fruit are delicious and quick desserts that we can prepare for breakfast and snacks or to brighten up the Sunday meal. These exquisite treats are ideal and also suitable for children who usually do not like to eat fruit. If you wish to prepare crepes that are gluten-free and lactose-free, here you will find the procedure. Ginger has numerous beneficial active ingredients for our health. It is indeed rich in minerals, proteins, vitamins, and is, among other things, a great ally of the heart, stomach, and intestines. The wildflower honey does not cover the taste of ginger but rather enhances it by sweetening its spiciness, making our crepes more delicate and suitable for everyone. For the filling, I recommend using soft-flesh fruits like bananas, kiwis, persimmons, figs, strawberries, etc…
- Difficulty: Very easy
- Cost: Very economic
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 medium whole egg
- 2/3 cup all-purpose flour
- 1/2 cup milk (whole, or skim, partially skimmed…)
- 1 teaspoon wildflower honey (or other honey to taste)
- 1 pinch fine salt
- 1/4 teaspoon fresh ginger root (grated)
- 2 teaspoons butter for the pan
- as needed fresh fruit cut into slices
- as needed powdered sugar
- 2 tablespoons liquid honey
Steps
Tools:
1 non-stick pan 5 – 6 inches in diameter
1 wooden spatula
1 bowl
1 steel whisk or fork
Lightly beat the egg with a fork, add the milk, the honey (if it is too thick or even solid, it’s enough to put it in a heat-resistant bowl in a bain-marie for a few minutes to make it fluid enough to mix with the ingredients), the very finely grated ginger, and mix well with the steel whisk.
Add the sifted flour and mix it into the milk and egg mixture. Finally, add the pinch of fine salt. Continue mixing until you get a smooth, lump-free batter. Cover it and let it rest for about 10/15 minutes.
After the resting time, melt the 2 teaspoons of butter in a non-stick pan, making sure it coats the bottom and edges well. Let it cool for a minute, then transfer the melted butter to the crepes batter.
Quickly mix to distribute it evenly; with this system, you won’t need to grease the pan continuously and the crepes, in fact, will come off easily and won’t become greasy or heavy in taste.
Put the still butter-coated pan back on the small burner over high heat and heat it well.
When it is very hot, lower the stove’s heat to medium and cook 2 tablespoons of batter for each crepe, turning it quickly to cover the entire bottom of the pan.
Wait about 40 seconds before detaching it with a wooden spatula and turning it to the other side and let it brown for about 30 seconds. The crepes should not brown too much.
You will get 10 thin crepes about 5 inches in diameter. Don’t worry if the first crepe is neither pretty nor perfect; it always happens, indeed.
Place each crepe on the plate, one on top of the other, because they will stay warm longer.
When all the crepes are ready, we can focus on the filling.
Peel and thinly slice the fruit you have chosen. In this case, I chose sweet, ripe but still firm kiwis.
Make the honey fluid by placing it in a bowl in a bain-marie, and add it only just before serving the crepes.
Fill part of the crepe with fruit slices, add a little liquid honey in a thin stream, fold it into a fan. Continue until you finish the crepes.
When serving, sprinkle with powdered sugar.
Bon Appetit
