Strawberry Cream Crepes
Thin, tender French-style crepes folded around sweetened whipped cream and juicy macerated strawberries, dusted with powdered sugar. A special brunch that starts with a simple blender batter.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 4
The first crepe is usually a test, so don’t worry if it tears. If the batter thickens in the fridge, whisk in a splash of milk. Cooked crepes keep stacked in the fridge for 2 days, ready to fill.
Method
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Blend the flour, sugar, salt, eggs, milk, water, melted butter and vanilla until completely smooth. Chill the batter for at least so the crepes are tender.
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Toss the strawberries with 2 tablespoons sugar and let them sit for until juicy.
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Whip the cream with 2 tablespoons powdered sugar until soft, billowy peaks form.
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Heat an 8-inch nonstick skillet over medium heat and rub it lightly with butter. Pour in about 1/4 cup batter and swirl to coat the pan thinly.
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Cook for until the edges lift and the underside is lightly golden, then flip and cook more. Slide onto a plate and repeat, stacking the crepes and buttering the pan as needed.
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Spoon cream and strawberries across each crepe, fold into quarters, and top with more berries, their juices and a dusting of powdered sugar.
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