Recipes+
Ingredients
Method
1.Sift flour into a bowl. Make a well in centre.
2.Whisk milk and eggs in a jug. Pour half milk mixture into well; gradually whisk in flour until combined and smooth. Whisk in remaining milk mixture and butter until smooth. Stand 20 minutes.
3.Meanwhile, combine sliced strawberries, 1 tablespoon sugar, juice and essence in a bowl. Stand 30 minutes.
4.Process extra strawberries and 1 tablespoon remaining sugar in a food processor until smooth. Strain into a jug.
5.Preheat oven to hot, 200°C (180°C fan-forced). Heat a 20cm (base diameter) non-stick frying pan over moderately high heat; brush with a little extra butter.
6.Pour 2 tablespoons batter into pan; quickly swirl and tilt to coat base. Cook crepe until golden underneath and almost set on top. Turn; cook a further 20 seconds, or until golden. Transfer to a heatproof plate. Repeat, using remaining extra butter and batter, to make 8 crepes.
7.Fold crepes into quarters (triangles). Place in a single layer on a large baking tray lined with baking paper.
8.Stir extra egg yolks into strawberry puree. Using an electric mixer, beat extra egg whites and remaining sugar in a clean, dry bowl until soft peaks form. Carefully fold into strawberry puree mixture until just combined.
9.Spoon 1/3 cup strawberry mixture into each crepe. Bake 8 minutes, or until puffed and light golden. Immediately divide among serving plates; dust with icing sugar.
10.Serve with ice-cream and sliced strawberry mixture.
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