Sometimes it's nice to wake up a little later on Saturdays and take the time to make some lovely hot crepes or pancakes for your loved ones. We taught our little ones to make some lovely breakfast for their mommies and daddies last Saturday and here's the recipe (so they can make it again) courtesy of Raffles Culinary Academy.

Crepe mixture
Butter 500 grams
Eggs 15
Milk 1250 grams
Flour 600 grams
Coco powder 100 grams
Sugar 480 grams
Salt ¼ teaspoon (not in recipe but noticed the cooks adding it in)
Oranges 2

Filling
Raspberries
Blackberries
Blueberries
Strawberries
Raspberry sauce

Making the crepe
- Put the butter to melt in a pan
- Grate oranges skin to get the zest (no need to use all. Just enough for taste)
- Whisk 15 eggs(yolks and white) together with ¼ teaspoon of salt. Add in flour, coco powder, sugar and milk
- Once butter is melted add it into the mix and add in the orange zest. Carry on whisking till the ingredients are mixed
- Strain mixture through fine mesh into a separate bowl to remove lumps
- Lightly oil the pan, heat up and add mixture (roughly half ladle to ¾) to start making you crepe
- Swirl mixture in pan to even mixture across it
- Once you notice the edges are cooked, run a knife around the edge and flip the crepe over to heat up the other side
- Once done you can “pour” the crepe onto a plate

Making the filling
- half the raspberries and blackberries and cut the strawberries into slices
- Add them all into a bowl and add in the raspberry sauce (add in just enough to coat the berries)
- Give it a good mix

Putting it together
- Sprinkle some sugar on the crepe and add in the filling on the upper half of the crepe (note: do not add too much otherwise you’lll not be able to fold it.)
- Fold the upper half over the filling and fold in the 2 sides
- Roll the side with the filling over and you are done!

Serving tips

2 Cho crepes to a plate and add some of the fruit filling on the side. Add more raspeberry sauce for taste.