Strawberry Crepes
Servings: 4 servings (12 crepes)
Ingredients
for the crepes:
- 1 cup (125g) flour spooned and leveled, not scooped
- 3 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) sparkling water or still water/milk
- 2 tablespoons sugar
- 2 tablespoons melted and cooled butter
- 1 teaspoon vanilla extract
- a pinch of salt
for the filling:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces (230g) fresh strawberries
for the strawberry sauce:
- 8 ounces (230g) fresh strawberries
- 2 tablespoons powdered sugar or to your taste
- 1 teaspoon lemon juice
- zest grated from 1/2 lemon
- 1 teaspoon vanilla
Instructions
Make crepe batter:
- Add all the ingredients to a mixing bowl and blend using a hand mixer or immersion blender until smooth.1 cup (125g) flour, 3 large eggs, 3/4 cup (180ml) milk, 1/2 cup (120ml) sparkling water, 2 tablespoons sugar, 2 tablespoons melted and cooled butter, 1 teaspoon vanilla extract, a pinch of salt
- If making the batter by hand, first whisk together eggs and flour, then whisk in all the remaining ingredients.
- If your batter has small lumps, this is fine.
- Set aside the batter to rest and prepare the remaining ingredients.
Prepare the filling:
- Wash and slice the strawberries.8 ounces (230g) fresh strawberries
- Make whipped cream: Add the cream, sugar, and vanilla into a mixing bowl.1 cup (240ml) cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cream over medium-high speed until stiff peaks form, about 3 minutes. Make sure to not overbeat it.
Make strawberry sauce:
- Add all the ingredients to a food processor and blend until very smooth.8 ounces (230g) fresh strawberries, 2 tablespoons powdered sugar, 1 teaspoon lemon juice, zest grated from 1/2 lemon, 1 teaspoon vanilla
Cook crepes:
- Brush the pan with a small amount of butter (about 1 teaspoon) and heat it over medium-high or high heat (it will depend on how powerful your stovetop is). You can brush the pan with butter between each crepe or just before the first crepe. I prefer to use butter before cooking each crepe. The pan should be well heated.
- Holding the pan in one hand (it shouldn’t be on the burner) and the mixing bowl in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until a thin layer of batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 30-60 seconds.
- When the edges of the crepe look dry and lacy and its bottom is golden brown, it’s ready to be turned over.
- Loosen the edges of the crepe with a spatula. Slide the spatula under the crepe, make sure it doesn’t stick to the pan, and flip it over.
- Cook on the other side just briefly, for about 10-20 seconds, until set. Transfer on a plate. Repeat with the remaining batter.
Assemble:
- Let the crepes cool just slightly (they should not be piping hot or the whipped cream may start to melt). Spoon a heaped tablespoon of the whipped cream onto a crepe and spread it over the surface. Put a couple of strawberry slices on top. Don't overfill the crepes; otherwise, the crepe-to-filling ratio will be off since the crepes are very thin.
- Fold your crepe using your favorite method. You can either roll it up or fold in half and then again in half creating a triangle.
- Serve with the strawberry sauce.
- Enjoy!
Notes
- If you'd like your whipped cream thicker and more spread-like, you could make this cream cheese crepe filling which is a sweetened whipped cream with cream cheese added, it would also be great here!
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 542kcal