- 5 1/2 plain flour
- 1 3/4 powdered sugar
- 4 medium free-range eggs
- 9 1/2 whole milk
- 2 slightly salted butter
- Sift flour and powdered sugar into a bowl and make a well in the center.
- Add eggs and milk to the well and whisk, gradually drawing in dry ingredients from the sides to make a batter.
- Leave to rest for 5 minutes.
- Melt a little of the butter in a large frying pan over medium-high heat.
- Pour a small ladleful of batter into the pan – just enough to cover the base.
- Fry for about 1 minute, loosen the edges with a spatula, flip and fry for another 30 seconds or so until golden brown and speckled on both sides. Repeat for the remaining crepes.
- 2 green apples
- Slice of watermelon, cut into thin batons
- 2-3 mandarin oranges
- 20 red grapes
- A few pomegranate seeds
To make the crab
- Slice one-third off the side of an apple and place it, skin side up, in the center of a pancake.
- Arrange two long melon batons to form the stalks of the eyes and two shorter batons for the “arms.”
- Place four mandarin segments to form the claws.
- Slice two grapes into quarters lengthwise and arrange them to form the legs.
- For eyes, slice grape thinly and place a disc at the end of each eye stalk. Place two pomegranate seeds in the center of the eyes.
To make the flowers
- Slice the edge of the remaining apple thinly to create 4-5 flower stalks and arrange on the crepe.
- Slice 2-3 grapes into quarters lengthwise and arrange in pairs to form the petals.
- If you’d like to add a bee, place a mandarin segment at the top to form the body – and use thin strips of grape for the stripes, eyes and stinger. Cut and shape small pieces of apple to form wings.
Reprinted with permission from Get Your Kids to Eat Anything by Emily Leary, published by Octopus Publishing Company/Mitchell Beazley, 2019.