Crepes with Vanilla Chantilly Cream

Crepes with Vanilla Chantilly Cream

Ingredients

Crepes mix
2 cups self raising flour
pinch salt
1/4 tsp bi-carb soda
2 eggs
2 cups milk
2 tbs melted butter
Strawberries & icing sugar


Vanilla Chantilly Cream
250ml whipping cream
2 tbs icing sugar
1 tsp Queen Vanilla Bean Paste


Method
· Place flour, salt, bi-carb and eggs in a mixing bowl and mix on low speed
· Gradually add milk and then mix on high speed until smooth
· Melt butter. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat
· When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film
· Cook crepe for about 1 minute until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden
· Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go
· Whip cream, icing sugar and vanilla bean paste until thick and smooth
· Fill crepe with cream and roll crepe
· Top with sliced strawberries and dust with icing sugar