Strawberry Crepes

Strawberry Crepes

Strawberry Crepes

I don’t make crepes that often. Every time I do I wonder why not? I have very fond memories of watching my mother make crepes when I was a little girl. She would add the batter and tilt the pan to get the crepes smooth and thin. She made it look effortless. With a little practice they actually are.  They are easy to make and versatile, too. They can be served for breakfast, brunch or dessert and can be sweet or savory.  These are a slightly sweetened crepe, perfect for a fruit filling. I used strawberries – you can use your imagination to fill them any way you like. There is also a chocolate crepe variation down at the bottom.

Strawberry Crepes

1 recipe dessert crepe batter- see below

2 lbs.fresh strawberries, washed, hulled and sliced

sugar to taste- start with 1/2 cup, then adjust to your taste

1 t. vanilla

1 t. grated orange peel

powdered sugar

whipped cream, optional

Make the crepe batter (recipe below) and cook the crepes. Toss the berries with the sugar, vanilla and orange peel. Place a crepe on your work surface and spoon berries down the middle. Fold up the sides of the crepe and move to serving dish. Repeat with remaining ingredients until you run out of something. I tend to put a lot of the berries in each crepe so I run out of berries and have left over crepes. How much fruit you put in each one is completely up to you and your taste. Dust filled crepes with powdered sugar and top with extra berries- if you have any left. You can also add some whipped cream on the top. I list it as optional- but I really think you’re going to want that whipped cream. Makes about 12 crepes, give or take.

Dessert Crepes

 1 c. flour

4 eggs

1 1/2 c. milk

1 T. sugar

2-T. orange-flavored liqueur or orange juice concentrate

1/4 c. butter, melted and cooled

 Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, over night. Beat again, just before using.Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.Makes 20.

 Here is a variation you might like.

                                                              Chocolate Crepes

 Add 2-3 T. cocoa to flour and mix well before blending. You will probably need to add 1-2 T. extra milk, but mix first.

Spoon fruit down the middle of the crepe

Spoon fruit down the middle of the crepe

Fold over the sides

Fold over the sides

Take a picture quickly before somebody eats it.

Take a picture quickly before somebody eats it.

 

 

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