Sweet Breakfast Crêpes with Honey Roasted Nectarines
Weekends are made for late mornings, strong coffees and a breakfast that lets you know, there is no rush - like these sweet breakfast crêpes!
Servings: 5 people
Ingredients
- 1½ cups flour
- 2 eggs
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoon melted butter
- 500 ml milk
Honey Roasted Nectarines
- 3 nectarines, sliced
- 2 tablespoon honey
- 2 tablespoon butter
- 50 grams hazelnuts, toasted
Instructions
Crêpes
- Sift the dry ingredients into a large bowl. Combine the butter, eggs and milk in a jug.
- Make a well in the centre of the dry ingredients and slowly add the wet ingredients whisking as you go to avoid lumps. Continue until the wet ingredients are finished. The mixture should be free of lumps and quite runny.
- Place a frying pan over medium heat and once it is hot add one teaspoon of butter to coat the bottom of the pan. Add enough batter to cover the bottom of the pan and allow the pancake to cook for 1 minute and 30 seconds. Flip the pancake and cook on the other side for an additional 50 seconds or until golden.
- Continue cooking the remainder of the pancake batter in the pan, it is unnecessary to add additional butter after the first one.
Honey Roasted Nectarines
- Place the butter into a frying pan set over medium to high heat. Allow the butter to melt and then add the honey. Using a spatula mix the honey and butter until combined.
- Add the sliced nectarines to the pan and allow to cook for about 3 - 5 minutes, mixing gently. Remove from the heat and stir through the toasted hazelnuts.
- Top each crêpe with the honey roasted nectarines and enjoy!
