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Strawberry Chocolate Eton Mess with Crepes and Minted Sugar

With Sean Armstrong

Strawberry Chocolate Eton Mess with Crepes and Minted Sugar 

Preparation time 30 minutes
Serves 4

Basic Crêpe Recipe
250g plain flour
Zest of 1 lemon
Pinch of salt
4 whole eggs
550ml milk
20g butter, melted
Butter for frying
1 vanilla pod

Sift all dry ingredients into a mixing bowl and make a well, add the lemon zest.
Mix all of the wet ingredients together, scrape inside of vanilla pod into mixture then whisk wet ingredients into the flour mixture.
Whisk until you have a smooth batter then pass through a fine sieve to remove any lumps.
Allow to rest for 20 minutes, this will allow any air that may have been incorporated into the mixture to release before cooking.
Place  the desired size pan on a medium heat, add a 1/4 tsp of butter then pour a thin layer of batter into the pan and cook for approximately  two minutes or until lightly golden in colour.
Flip and cook for a further 30 seconds, then remove from the pan straight into a clean dry tea towel and cover.
Repeat the process until the mixture is finished.

Placing the cooked crepe into the tea towel while still warm, will help them stay moist and stop them from cracking when folding.

Eton Mess
2 punnets strawberries
10 large meringues, broken into small coin size pieces
200g natural yoghurt
100g cream
100g dark chocolate
1/2 handful mint
50g icing sugar
100g caster sugar
100g caster sugar (for mint sugar)
75ml Cointreau

Wash and quarter the strawberries. In a bowl mix the icing sugar with the yoghurt, then fold in the soft whipped cream.
Add three-quarters of the strawberries and the broken meringues to the cream mixture and check the sweetness of the cream. Add more icing sugar if needed.
Heat a large saucepan to a medium heat.
Add the caster sugar and cook until a light caramel forms, then add the Cointreau and cook for 1 minute.
Add the remaining strawberries, toss and remove from the heat straight away. Allow to cool.
To make the mint sugar, blitz the remaining measure of caster sugar with the fresh mint in a food processor until fine.
Make the sugar just before serving, to prevent the mint turning black.
Place a generous spoonful of the Eton mess in the centre of each plate then drizzle the Cointreau strawberries over the top.
Top with broken chocolate and a fine sprinkle of mint sugar.

(Broadcast 1 November 2012)

Find more of Sean's recipes.