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Vanilla Poached Summer Fruit Filled Crepes | Thin style crepes are a staple of summer weekends here in our house. Try serving them with poached stone fruits and a mascarpone cream like I do here for a memorable treat, with ingredients from @dunnesstores 🍑 #brandpartner Serves: 6 Time: 1 hour 30 mins For the roast stone fruit: 4 peaches, stoned and halved 4 nectarines, stoned and halved 6 apricots, stoned and halved 1 vanilla pod, seeds scraped 1 lemon, peel and juice 100g caster sugar For the pancake batter: 160g plain flour, sifted 3 large free-range eggs 300ml of milk 110ml of water 3 tbsp butter, melted For the mascarpone cream: 250g mascarpone 2 tbsp icing sugar 200ml double cream Vanilla seeds, scraped To serve: Handful of pistachios, chopped, to serve Preheat the oven to 220°C/200°C fan/425°F/Gas Mark 7. Remove the seeds from the vanilla pod and place in a small bowl, reserving for later on in the recipe. Add the pod, along with the rest of the ingredients for the roast stone fruit, onto a large tray and toss together with a spoon to combine. Transfer the tray to the oven to allow the fruit to roast for 25 - 30 minutes, or until tender and syrupy. Leave the roast stone fruit to cool slightly, remove the lemon peel & vanilla pod and roughly slice the fruit and place into a bowl, with the juices, until needed. For the pancakes, add the flour into a large mixing bowl and using a spoon, make a well in the centre. Break the eggs into the well and using a whisk slowly incorporate them into the flour. Don’t worry too much about lumps as they should disappear when you add the rest of the liquid. Gradually add the milk and water until you have a light batter. Leave to rest in the fridge for at least 30 minutes. For the mascarpone cream, mix together the reserved vanilla seeds, mascarpone, double cream and icing sugar in the bowl of a stand mixer until it holds soft peaks then transfer to a bowl and place into the fridge until needed. To cook the pancakes, begin by melting the butter in the microwave. Add 2 tablespoons of the melted butter to the batter, mixing thoroughly, and dip a paper towel in the remaining. Wipe a pre heated hot pan with the paper towel to grease before adding a ladleful of the batter to the pan and move from side to side until it evenly covers the surface of the pan. Reduce the heat and cook for about a minute each side or until the batter begins to take a nice golden colour. To serve, spread the pancakes with a little of the mascarpone cream then add the roast stone fruit to half of the pancake. Fold in half and then into quarters and serve straight away drizzled with the syrupy juices from the fruit and sprinkled with the chopped pistachios.
