- In a bowl, add the sifted flour, cocoa powder and muscovado sugar.
- Make a well in the centre and add the egg, vegetable oil and 1 tablespoon of the milk. Whisk vigourously until smooth.
- Gradually stir in the remaining milk, while whisking vigourously. Add the vanilla extract, almond extract and beer (don't skip the beer as the crepes will be fluffy and full of flavour, the alcohol evaporates during baking). Mix quickly. Refrigerate for at least 30 minutes.
- Meanwhile, prepare the sauce: In a food processor or a large bowl, mash thawed raspberries. Remove the seeds by passing the mixture through a sieve. Mix with yuzu juice and icing sugar. Keep refrigerated.
- Prepare the fruit: Cut the strawberries, slice the banana, peel the orange and then cut each segment in 3 (also peel the segments for best results). Set fruit aside.
- Next, prepare the crepes. Heat a crepe pan or large frying pan (26-28cm in diameter) over medium heat and add a little bit of oil. Check the batter, it should have the same consistency as whipping cream; add more beer if necessary.
- When the frying pan is hot, spread the oil over the pan with a piece of kitchen paper while removing the excess.
- Hold the pan, add a ladle of batter in the centre of the frying pan. Let the batter spread across the pan while making circular motions with your wrist. Cook over medium heat until the crepe is soft and golden on both sides. Slide a spatula under the crepe and flip it over then cook for 40 seconds to 1 minute, checking the colour. Remove the crepe from heat, place on a plate. Repeat the process until you are out of batter.
- Add the fresh fruits to the centre of each crepe. Add a tablespoon of raspberry sauce and tie the crepe with the liquorice string.
You can easily multiply the quantities for a crepe party, or keep some in the freezer in a freezer bag. To thaw, let them at room temperature or refrigerated, remove from the freezer bag and separate.
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