- To make the crepes, place sifted plain flour and a pinch of salt in a large mixing bowl. Make a well in the centre.
- In a separate bowl, use a balloon whisk to mix together the eggs, milk and melted butter.
- Pour the milk mixture into flour and whisk, gradually incorporating the flour until smooth and well combined. Cover and refrigerate for at least 30 minutes.
- Heat a small frying pan over a medium heat. Lightly grease with extra butter. Pour 1/4 of the crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Turn over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
- Meanwhile, to poach the guavas, peel and halve guavas, place in a saucepan and just cover with water. Add brown sugar, star anise and cinnamon stick and simmer gently over a medium to high heat for 15 minutes, or until tender (a skewer can be poked through easily). Remove from the heat, and allow to cool slightly.
- To serve, remove guavas from poaching liquid. Scoop out the seeds with a spoon and slice into small wedges. Lay a crepe on a plate, cover half with guava wedges, sprinkle with slivered almonds and fold into quarters. Top your poached guavas and crepes with some of the poaching liquid and serve with cream.
Poached Guavas with crepes
Recipe by Iron Chef Shellie
Serves 4
Ingredients
- Crepes:
- 1/2 cup plain flour, sifted
- Pinch of salt
- 1 egg
- 155ml milk
- 7g butter, melted, plus extra to cook with
- Poached Guavas:
- 3 ripe guavas
- Water
- 1 1/2 tbs brown sugar
- 2 whole star anise
- 1 cinnamon stick
- To serve:
- 2 tbs slivered almonds, toasted
- 1 cup double cream
