Roasted strawberry, peach & elderflower buttermilk crepes
500g strawberries, hulled
4 large peaches
1-2 tbsp honey
1 tbsp elderflower cordial
1/2 tsp vanilla extract
2 tbsp caster sugar
2 cups plain/all-purpose flour
4 free-range eggs
2 1/2 cups milk
1 1/2 cups buttermilk
sea salt (optional)
butter for cooking
250g ricotta
150g crème fraîche
Preheat oven to 180˚c/350˚f
Scatter strawberries on a non-stick baking sheet sprinkle over sugar, roast in oven for 15-20 mins.
Cut peaches in half, remove stone, cut flesh into small cubes, add to a saucepan along with honey, elderflower cordial and vanilla, bring to a boil then reduce heat and simmer for 15-20 mins or until fruit has broken down and sauce is thickened. Half way through roasting the strawberries add half of them to the peach mixture.
Mash all together using a potato masher.
Sift the flour into a large bowl, make a well in the center, crack in the eggs. Mix milk and buttermilk in a jug then using a whisk combine the flour and eggs together gradually adding the milk to a consistency of thin, runny cream. Add a pinch of salt.
Warm a crepe pan over high heat. Add a small knob of butter and melt. Add about 1/2 cup of batter, swirling the pan to ensure a thin, even coverage. Cook for about 1 minute then using a palette knife or spatula flip the crepe over and cook the other side for one minute or until browned and crispy at the edges.
Turn out onto a plate and repeat with the remaining batter keeping the cooked crepes warm in the oven.
Serve crepes spread with ricotta, crème fraîche (mix these together in a bowl first), peach compote and topped with roasted strawberries.