Method:

Crêpe:

In a mixing bowl, add the flour, baking powder, and salt together.

In a separate bowl, mix the milk, buttermilk, egg, and brandy together.

Add the wet mixture to the dry mixture.

Beat the mixture until a smooth runny batter forms.

Spray an even layer of olive oil into a non-stick small-sized frying pan.

Heat through to medium.

Pour a small quantity of batter into the pan.

Swirl the pan to cover the base with a thin layer of batter.

Allow to cook for 30-60 seconds.

Shake the frying pan to loosen the crêpe.

When loose, lift the side gently to see if it is brown before turning it over.

Using a spatula makes turning easier.

Cook the other side until evenly browned. (Usually, it takes about 2 minutes per side).

Stack the crêpes on a flat plate.

Repeat the process until all the batter is used up.

Filling:

Whip the cream cheese and sugar until fluffy and creamy.

Add the vanilla essence and mix through.

Cut the strawberries into small pieces, then set them aside.

Take a crêpe and lay it flat on a wooden board.

Spread a little cream cheese on top.

Fold the crêpe in half.

Spread a little more cream cheese on top.

Place some cut strawberries and blueberries on top.

Again, fold the crêpe in half to form a triangle.

Top off with more fruit.

Garnish with icing sugar and a dollop of freshly whipped cream.

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