Strawberry Crepes
Delicate French crepes filled with whipped cream and fresh strawberries. Simple batter and minimal cooking time make these elegant enough for brunch or dessert.
- Total time
- 25 min
- Servings
- 4
- Calories
- 348
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 2 whole eggs
- 1.25 cups whole milk
- 1 lb fresh strawberries
- ½ cup heavy whipping cream
- 3 tablespoons sugar
Instructions
- 1
Whisk flour, eggs, and milk until smooth. Let batter rest 10 minutes.
- 2
Whip cream with 1 tablespoon sugar until soft peaks form, ~2 minutes.
- 3
Hull and halve strawberries. Toss with 2 tablespoons sugar; set aside.
- 4
Heat an 8-inch nonstick skillet over medium-high until a drop of water sizzles, ~1 minute.
- 5
Pour 1/4 cup batter into the center. Immediately tilt and swirl the pan until batter coats the bottom evenly.
- 6
Cook 30 seconds until the bottom is light golden. Flip and cook the other side 15 seconds.
- 7
Slide onto a plate. Repeat with remaining batter to make 8 crepes total.
- 8
Spread 1 tablespoon whipped cream on one half of each crepe.
- 9
Arrange strawberry halves on the cream side. Fold crepe in half and serve immediately.
Tools you’ll need
- 8-inch nonstick skillet
- whisk
- mixing bowl
- measuring cups
- measuring spoons
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