Fruit Crepe
A quick and delightful crepe filled with fresh strawberries and raspberries, topped with whipped cream and a drizzle of caramel sauce. Perfect for breakfast or a sweet snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 cup strawberries
- ½ cup raspberries
- ½ cup whipped cream
Instructions
- 1
In a medium bowl, whisk together 1 cup flour, 1 cup milk, and 2 eggs until smooth; the batter should be thin and lump-free, about 2 minutes.
- 2
Heat a lightly oiled nonstick skillet over medium heat. Pour in 1/4 cup of batter, tilting to spread evenly. Cook until the edges lift and the bottom is golden, about 1-2 minutes per side. Repeat for remaining batter.
- 3
Slice 1 cup strawberries and set aside. Lay one crepe on a plate, spoon 1/4 cup of sliced strawberries and 2 tablespoons of raspberries down the center, then fold or roll the crepe.
- 4
Top with 2 tablespoons of whipped cream and drizzle with caramel sauce (optional). Serve immediately.
Tools you’ll need
- nonstick skillet
- medium bowl
- whisk
- spatula
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