Ginger and sharp raspberries shine through creamy filling wrapped in the thinnest of pancakes.
- Batter: sift the flour and salt into a bowl. Make a hollow in the centre. Crack the egg into it. Add 2 tablespoons of your milk. Start to beat the liquid into the flour using a balloon whisk, electric hand whisk or a wooden spoon. Add the rest of the milk very slowly, beating vigorously during and between additions until you have a silky smooth batter. Add the water and melted butter if using.
- Set aside while you prep the filling. Tip the chilled cream into a large bowl. Whisk with a clean balloon whisk or electric hand whisk until it’s just holding shape. Don’t allow it to become grainy/stiff.
- Stir in the sugar and ginger. Taste and adjust. It should fizz a bit. Add ¾ of your raspberries.
- Heat a crepe or a large frying pan on high then reduce to medium. Add a bit of extra melted butter or brush soft butter carefully over the surface using a silicone brush. Pour or spoon sufficient batter into the pan to coat the surface very thinly, tipping and swirling the pan as you go to make that big thin crepe. Cook for 1 minute or until it sets/cooks. Check underneath with a spatula. Look for golden patches and a good texture. Turn the crepe with the help of your spatula or toss it into the air and catch it flat so you can cook the second side for 1-2 minutes.
- You can cook all the crepes together and keep them warm, layered between sheets of baking paper, or cook and serve one at a time. When ready to serve, lay each crepe flat on a warm plate. Pile raspberry cream filling into one corner. Fold the crepe in half and then again. Push remaining raspberries into the filling you can see. Drizzle with syrup and lemon juice. Sprinkle with a subtle dusting of sifted icing sugar if you like or enjoy them plain.