Leftover Christmas Cake and Berry Crepes
Have leftover Christmas cake from the silly season? Use it as a crumb garnish on these light breakfast crepes, with summer berries and crème Fraiche. Perfect for the day after Christmas brunch
Ingredients
- 1 tablespoons caster sugar
- 1/4 teaspoons vanilla
- 200 grams crème fraîche
- 1 teaspoons icing sugar
- 2 teaspoons orange zest
- 1 1/2 cups Christmas cake, crumbed
- 1 cup fresh berries
- 1 cup flour
- 2 eggs
- 1 cup milk
- 1 tablespoons butter
- 1 tablespoons caster sugar
- 1/4 teaspoons vanilla
- 200 grams crème fraîche
- 1 teaspoons icing sugar
- 2 teaspoons orange zest
- 1 1/2 cups Christmas cake, crumbed
- 1 cup fresh berries
- 1 cup flour
- 2 eggs
- 1 cup milk
- 1 tablespoons butter
- Step 1 of 5To make the crepes, place the flour into a bowl with the sugar, eggs and vanilla. Slowly pour in the milk whisking until smooth.
- Step 2 of 5Heat the butter in a large frying pan to medium heat. Pour in a quarter cup of batter swirling it around to keep it thin and even. Cook for 3 or 4 minutes then flip and cook for a further 2 minutes. Remove and continue with the remaining batter.
- Step 3 of 5For the filling combine the crème Fraiche, icing sugar and orange zest.
- Step 4 of 5Place the crepes onto a plate or flat surface. Spread over some crème fraiche. Top with berries and crumbled cake then fold in half then half again.
- Step 5 of 5Serve with a dusting of icing sugar.
Method
- Step 1 of 5To make the crepes, place the flour into a bowl with the sugar, eggs and vanilla. Slowly pour in the milk whisking until smooth.
- Step 2 of 5Heat the butter in a large frying pan to medium heat. Pour in a quarter cup of batter swirling it around to keep it thin and even. Cook for 3 or 4 minutes then flip and cook for a further 2 minutes. Remove and continue with the remaining batter.
- Step 3 of 5For the filling combine the crème Fraiche, icing sugar and orange zest.
- Step 4 of 5Place the crepes onto a plate or flat surface. Spread over some crème fraiche. Top with berries and crumbled cake then fold in half then half again.
- Step 5 of 5Serve with a dusting of icing sugar.
Method
- Step 1 of 5To make the crepes, place the flour into a bowl with the sugar, eggs and vanilla. Slowly pour in the milk whisking until smooth.
- Step 2 of 5Heat the butter in a large frying pan to medium heat. Pour in a quarter cup of batter swirling it around to keep it thin and even. Cook for 3 or 4 minutes then flip and cook for a further 2 minutes. Remove and continue with the remaining batter.
- Step 3 of 5For the filling combine the crème Fraiche, icing sugar and orange zest.
- Step 4 of 5Place the crepes onto a plate or flat surface. Spread over some crème fraiche. Top with berries and crumbled cake then fold in half then half again.
- Step 5 of 5Serve with a dusting of icing sugar.