Strawberry Crepes
Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk (whole milk or any milk of your choice)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (melted, plus more for cooking)
- 1 teaspoon vanilla extract (optional, for extra flavor)
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
For Serving:
- Whipped cream (optional, for topping)
- Powdered sugar (for dusting)
- Fresh mint leaves (optional, for garnish)
Instructions:
Prepare the Crepe Batter: In a large mixing bowl, whisk together the flour, eggs, milk, granulated sugar, and salt. Whisk until the batter is smooth and free of lumps. Stir in the melted butter and vanilla extract (if using). The batter should be thin and pourable. Let the batter rest for at least 30 minutes at room temperature to allow the flour to fully hydrate and the bubbles to settle.
Prepare the Strawberry Filling: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and start to soften, about 5-7 minutes. If you prefer a thicker filling, dissolve the cornstarch in the water and add it to the pan. Stir well and cook for an additional 1-2 minutes, or until the mixture thickens. Remove from heat and let it cool slightly.
Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter, using a paper towel to spread a thin, even layer. Pour about 1/4 cup of batter into the pan and quickly tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom is golden brown. Flip the crepe carefully and cook for an additional 1-2 minutes on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Assemble the Crepes: Place a cooked crepe on a plate and spoon a portion of the strawberry filling down the center. Fold the crepe over the filling, either in half or into quarters, depending on your preference. Alternatively, you can roll the crepe up like a cylinder. Repeat with the remaining crepes and strawberry filling.
Serve: Dust the filled crepes with powdered sugar and top with whipped cream if desired. Garnish with fresh mint leaves for an extra touch of elegance. Serve the crepes warm for the best flavor and texture.
Optional Additions: You can also drizzle the crepes with chocolate sauce or a sprinkle of chopped nuts for added flavor and texture. A scoop of vanilla ice cream on the side can turn these crepes into a delightful dessert.
Storage: Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over low heat or in the microwave. Strawberry filling can be stored separately in the refrigerator for up to a week.
Tips:
Crepe Consistency: The batter should be quite thin. If it’s too thick, add a little more milk to thin it out.
Crepe Pan: Using a non-stick pan or a well-seasoned crepe pan helps to ensure the crepes release easily and cook evenly.
Resting the Batter: Allowing the batter to rest is key to getting tender, evenly cooked crepes.
Enjoy your Strawberry Crepes—a delicious, elegant treat that’s perfect for breakfast, brunch, or a sweet dessert!
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