Where the honeyed crepe is popular in the forested regions of the east, the western domains of the kingdom are known for a different version of the Hyrulean crepe. In the colder regions of western Hyrule, wildberry bushes thrive in the snow covered soil. These sweet and tangy berries make for an excellent topping on crepes. Any traveler eating a crepe at Rito Village, Snowfield Stable, or the former Tabantha Village, would most likely be enjoying a wildberry crepe.
"Sweet, tart wildberries are folded into thin, springy dough to make this dessert."
Macerated berries will be the centerpiece of these crepes, macerated strawberries to be exact. The same crepe batter as the plain and honeyed crepes will be used again. After the crepes are rolled, they will be topped with whipped cream, the macerated berries, and the berry syrup. These are probably the most work intensive crepes of the three Hyrulean crepe varieties, but they are also my personal favorite of the three. The sweet berries combined with the cream and soft pasty make for a wonderful bite. Enjoying the slight chill of a Tabantha morning with a wildberry crepe while taking in the view of the snow capped mountain landscapes would be an amazing experience!
Ingredients
1 cup flour
¼ tsp salt
1 tbsp sugar
1 ½ cups milk
2 eggs
2 tbsp butter, melted
Cooking spray
1 cup flour
¼ tsp salt
1 tbsp sugar
1 ½ cups milk
2 eggs
2 tbsp butter, melted
Cooking spray
Wildberries
2 lbs strawberries, hulled
4-6 tbsp sugar
Whipped Cream
1 cup cold heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract
Ensure the strawberries are hulled first. This can be done with the hulling tool, the potato eye remover on a vegetable peeler, or a small knife. Use the tool of choice to cut just down and around the stem and remove it from the berry.
Once the strawberries are hulled, we can begin macerating the strawberries. This can be done a day ahead of time, which I recommend to ensure the strawberries are very sweet and enough syrup is created. Place the hulled strawberry in a large enough bowl and sprinkle with the sugar. Use a spoon to toss the sugar through the strawberries to ensure they are all equally coated. Cover the bowl with plastic wrap and place it in the refrigerator for a minimum of one hour, but I recommend allowing the berries to macerate for 24 hours.
To make the crepe batter, combine the flour, sugar, and salt in a large bowl. Mix well to combine with a spoon or spatula. In another bowl, combine the milk, eggs, and melted butter. Whisk these together using a hand whisk or an immersion blender with a whisk attachment.
Add the wet ingredients into the bowl with the dry ingredients. Use an immersion blender with a whisk attachment (or any electric mixer), to blend the dry and wet ingredients together. I recommend using a medium speed setting. Whisk until the dry ingredients are completely incorporated into the wet, creating a very loose batter that can be easily poured.
Once the batter is complete, cover the bowl with plastic wrap, and allow it to rest on the counter for 30 minutes.
While the batter is resting, make the whipped cream. Combine one cup of heavy whipping cream, 2 tablespoons of white sugar, and 1 teaspoon of vanilla extract in the bowl of a standing mixer. Attach a whisk attachment and whisk the contents at medium speed for about 5 minutes or until the cream mixture whips up into stiff peaks. The whipped cream can also be made ahead of time and kept cold in the refrigerator.
After 30 minutes, set a 10 inch frying pan over medium heat. Once the pan is warm, spray it with a little cooking spray to grease the bottom, then add ⅓ cup of the crepe batter. Lift the pan from the heat and swirl the batter around the pan until the bottom is fully coated.
Return the pan to the heat and allow the batter to cook for 60-90 seconds first side, until the crepe is cooked through, meaning there is no liquid batter remaining. To flip, slowly work a spatula under the crepe and press another spatula against it on top of the crepe. Now flip it over and lay it back in the pan on the other side. Fry the crepe for 30 seconds second on this side. Slide it onto a plate, and repeat the process until you have used all of the batter. You should get about 8-9 crepes total.
To serve a wildberry crepe, fold the crepe in half and then begin on the right side and slowly roll the crepe from the center and right corner. Roll the crepe tightly to about the halfway point of the arc. Starting along the wide arc at the back, place three strawberries, pointed side up, and then use a spoon to place a thin streak of whipped cream in front of them. Place two strawberries in front of the whipped cream, followed by another streak of whipped cream. Lastly place one more strawberry with a small dollop of whipped cream in front of it at the point of the crepe. Drizzle some of the strawberry syrup across the top of the berries and cream. The wildberry crepe is complete. Enjoy!
Learn more about the Wildberry Crepe dish from The Legend of Zelda: Breath of the Wild at Zelda Dungeon.