Strawberry Crepes (Print Version)
# Ingredients:
→ For the crepes
01 -
1 cup (125g) flour spooned and leveled, not scooped
02 -
3 large eggs
03 -
3/4 cup (180ml) milk
04 -
1/2 cup (120ml) sparkling water or still water/milk
05 -
2 tablespoons sugar
06 -
2 tablespoons melted and cooled butter
07 -
1 teaspoon vanilla extract
08 -
A pinch of salt
→ For the filling
09 -
1 cup (240ml) cold heavy cream or heavy whipping cream
10 -
2 tablespoons powdered sugar
11 -
1/2 teaspoon vanilla extract
12 -
8 ounces (230g) fresh strawberries
→ For the strawberry sauce
13 -
8 ounces (230g) fresh strawberries
14 -
2 tablespoons powdered sugar or to your taste
15 -
1 teaspoon lemon juice
16 -
Zest grated from 1/2 lemon
17 -
1 teaspoon vanilla
# Instructions:
01 -
Add all the ingredients to a mixing bowl and blend using a hand mixer or immersion blender until smooth. 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.
02 -
Wash and slice the strawberries.
03 -
Add the cream, sugar, and vanilla into a mixing bowl. 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.
04 -
Add all the ingredients to a food processor and blend until very smooth.
05 -
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.
06 -
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:
01 -
Using sparkling water makes the crepes lighter and more airy.
02 -
The crepe batter benefits from resting, which allows the flour to fully absorb the liquid and the bubbles to settle.