Has everyone been settling in nicely? I have to admit, I am finding the return to normality pretty hectic. I have trouble adapting with the morning routine of getting schoolbags and lunch boxes ready, AND leaving on time only to be stuck in traffic on our way to school. Rush, rush, rush.
Not to mention finding the time to go to gym and still do craploads of shoots and write ups before the afternoon school run. Someone just force feed me some wine please…
So since it’s Friday and we all really need some TLC, I would love to share this simple yet absolutely delicious sweet treat with you today.
Even though crepes is a French term for a thin pancake like treat, us South Africans know it very well. We call our version pannekoek, and is long since served with a variety of fillings, other than the very popular cinnamon and sugar.
So, feel like some pannekoek this weekend? I promise that the addition of spiced, caramelized nectarines will make it a sure favourite.
No excuse to have the best weekend of life, right here. And since it’s Friday EVERYBODY needs a little sweetness in their life. If you don’t have nectarines on hand, go the normal route and surprise the folks with some cinnamon sugar pancakes for breakfast. Enjoy!
| Prep Time | 5 min |
| Cook Time | 15 min |
| Servings | crepes |
- 2 large eggs
- 3 cups water
- 1 teaspoon fresh lemon juice
- 2 teaspoons baking powder
- 2 cups flour
- 1/2 cup cooking oil
- 2 cups chopped nectarines
- 1 cup sugar
- 1 pod vanilla seeds
- 2 quills cinnamon
- 2 whole star anise
Ingredients
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- In a large mixing bowl, combine the eggs, water, lemon juice, baking powder, flour and oil.
- Mix with an electric hand mixer until combined. I use a normal whisk and I never get any lumps.
- Heat a nonstick pan and add ladles full of batter to the hot pan. Allow to cook until little bubbles form on top and the sides are easy liftable.
- Flip over and allow to cook on the other side.
- Meanwhile, combine the nectarines with sugar, water and spices in a small saucepan.
- Cook until reduced and caramelized.
- Serve the crepes hot with nectarines and their sweet syrup.
