Crepes are thin little French pancakes that are actually easy to make. My friends are crazy about Strawberry Crepes filled with strawberries and topped with fresh, lightly sweetened whipped cream and dust of powdered sugar.
2 Tbsp sugar
1/2 tsp orange zest, optional
1 cup fresh strawberries, sliced
2 large eggs
2 Tbsp butter, melted and cooled slightly
2 cups milk
1 tsp vanilla
1 Tbsp sugar
1/2 tsp salt
1 1/2 cups all-purpose flour
Add ingredients to blender jar in the order listed, cover and blend until smooth.
Refrigerate overnight or for 1 hour prior to cooking. (Or if you’d rather, you can strain out any lumps and use immediately.)
Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until liglightlybrown and the top begins to dry out approximately 1 minute. Flip and cook an additional 30 seconds.
Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.
Fill each crepe with whipped cream, slices of strawberry and roll up. Serve with sliced strawberry and sprinkle with powdered sugar on top!
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