Coordination Yeong Kar Yan Photography Darren Chang Art Direction & Styling Nikki Ho

Summer Berries Crepes
Recipe by Bruno Menard, consultant chef, The Daily Roundup

Makes 10 crepes

DIRECTIONS
1 Sift 80g plain flour, 25g sugar and a pinch of salt into a bowl. Make a well in the centre and add 1 egg. Slowly stir in 165ml fresh milk to prevent lumps from forming.
2 Pass the batter through a fine sieve, and chill for at least an hour.
3 Pour 2 tbsp batter onto a lightly greased pan, spreading it out thinly. Cook each side for 20 seconds.
4 Brush some unsalted butter over the crepe and fold it in half. Brush again with butter and fold the crepe into a quarter. Remove from heat. Repeat steps 3 and 4 until the batter is used up.
5 To serve, top each crepe with berries, toasted almond flakes and whipped cream. Sprinkle snow powder* over and top with vanilla ice cream.

*Snow powder is similar to icing sugar, but it does not melt into pastries when it’s sprinkled over them. It’s available at baking supply stores like Phoon Huat (171 Bencoolen Street).

This article was originally published in Simply Her November 2015.