For the batter
1/2 cup all-purpose flour (60g)
1 tablespoon active dry yeast
1 egg
1/4 cup granulated sugar (45g)
1/2 teaspoon salt
2 tablespoons whole milk
Butter (for greasing)
1/4 cup dried blackberry, chopped (40g)
1/4 cup black currant preserves, chopped (35g)
1/4 cup crystallized fruit, chopped (50g)
1/4 cup cherry preserves, cut in half (45g)
1 teaspoon ground cinnamon mixed with 1 teaspoon granulated sugar (for dusting)
1 cup heavy cream fresh, mixed with 1 teaspoon vanilla extract
(to serve)
For the batter
1/2 cup all-purpose flour (60g)
1 tablespoon active dry yeast
1 egg
1/4 cup granulated sugar (45g)
1/2 teaspoon salt
2 tablespoons whole milk
Butter (for greasing)
1/4 cup dried blackberry, chopped (40g)
1/4 cup black currant preserves, chopped (35g)
1/4 cup crystallized fruit, chopped (50g)
1/4 cup cherry preserves, cut in half (45g)
1 teaspoon ground cinnamon mixed with 1 teaspoon granulated sugar (for dusting)
1 cup heavy cream fresh, mixed with 1 teaspoon vanilla extract
(to serve)
Prepare the batter: In a medium bowl, whisk together all the ingredients. Reserve
Grease a crepe pan of 20 cm diameter with butter and heat over medium heat
Pour in the reserved batter and top with fruits
Fry until the bottom is golden brown (approximately 3 minutes)
Slide the cake onto a plate and flip it over to brown the other side (approximately 3 minutes)
Transfer to a decorative plate and dust with cinnamon sugar mixture
Serving immediately with whipped cream mixed with vanilla extract, if desired
380 calories per slice
