Prep. Time 20 mins
Cooking Time 3 - 4 mins
Yields 10 to 12 crepes
4 cups (1 l) choice of fruit (strawberries, kiwis, papayas, grapes, bananas, etc.), trimmed and sliced
Sweet Pancake Batter (for 10 to 12 pancakes):
1/3 cup (43 g) all-purpose flour
1/2 tsp (2 ml) baking powder
1 tbsp (15 ml) sugar
Pinch of salt
1/2 cup (375 ml) lukewarm water
1/2 cup (375 ml) lukewarm milk
3 tbsp (42.6 g) melted butter
Instructions In skillet, heat oil and pour one full ladle of batter, tipping pan back and forth to spread batter over the bottom. Cook for 1 to 2 minutes. Turn pancake and cook for another minute. Remove from skillet and keep warm. Repeat process to with remaining batter, adding oil as needed.
Place 2 pancakes in each plate. Garnish each pancake centre with fresh fruit and yogurt and drizzle with maple syrup. Fold pancakes in two and dust with icing sugar. Serve immediately.
Sweet Pancake Batter:
In bowl, mix flour, baking powder, sugar and salt. Whisk in eggs and water. Gradually stir in milk and butter, whisking until smooth. Refrigerate.