400 ml milk
200 ml plain white flour
1 tsp. salt
Butter for frying
200 ml heavy cream – for serving
200 ml heavy cream
1 tbsp. butter
50 ml sugar
In a bowl, combine eggs, milk, flour and salt. Beat with a whisk until smooth. Let the mixture rest for 10 minutes before cooking.
Melt a small amount of butter in a hot frying pan. Add approximately 70ml batter and cook the crepe on both sides.
Put the crepes on a plate.
Fill the crepes with a tbsp. and cloudberries and roll into a tight roll.
In a pan, cook 200 ml cream, 1 tbsp butter and 50 ml sugar until it starts to caramelize.
Roll the crepes in the hot caramel.
Serve the crepes with whipped cream and some more cloudberries.
500 g cloudberries
100 ml sugar
Stir the cloudberries and the sugar together in a bowl until the sugar has dissolved.