The key to perfect crêpes is giving the batter time to rest. We recommend making the batter the night before, but if you’re pinched for time, try and set the batter in the fridge for at least an hour. For the ultimate luxury brunch, serve with a glass of Pelorus.
100g buckwheat flour
150g plain flour
2 teaspoons caster sugar
50g melted butter
2 ½ - 3 cups whole milk
Roasted stone fruits:
1kg stone fruits such as peaches, apricot, nectarines, plums etc
1 vanilla pod
¼ cup caster sugar
½ cup roasted hazelnuts, skins removed and roughly chopped
icing sugar for dusting
1) Preheat the oven 180C (350 °F).
2) Halve the stone fruit and remove the stones, then put into a lipped baking dish.
3) Split the vanilla pod and put the seeds into the sugar and mix well. Sprinkle the sugar over the fruit, adding ¼ cup water to the pan.
4) Roast for 25 minutes or until softened.
1) In a blender blitz the flours, caster sugar, butter, eggs, salt and milk until smooth. Cover and refrigerate for at least 1 hour, or overnight if possible.
2) When you are ready to make the crêpes, bring the batter out of the fridge to come to room temperature. Whisk and check the consistency. It should be like a heavy cream–add a little extra milk to loosen if required.
3) Heat a 20-22cm non stick frying pan (or crêpe pan) and add a nugget of butter, then wipe clean with a paper towel. Ladle in around ¼ cup of the batter, swirling the pan to coat with the mix evenly.
4) Cook for a minute or so flip over and cook for another minute. Put onto a plate. Repeat with the remaining mix until all used up; this will make approximately 16 crêpes.
5) The crêpes can be made ahead for up to 2 days in the fridge or can be frozen with pieces of baking paper between each crêpe and then well wrapped. To reheat put into a baking dish, cover with foil for 15 minutes.
On each crêpe, put a dollop of mascarpone, add some fruit and fold into a quarter. Put onto plates, scatter with some of the nuts and dust with the icing sugar. Drizzle with any of the stone fruit pan juices.