Strawberries & Cream Crepes

The kids {my daughter especially} has been wanting crepes for a very long time.  So, when this Saturday rolled around and we had no where to go, and not much to do, I decided it was the perfect opportunity for an extra special breakfast treat.  They were a big hit {really, how could they not be?}. Here's how you can make your own.

Strawberries & Cream Crepes
Makes: about 15         Total time: 30 minutes

You will need:

{for strawberry topping & filling}
2 cups frozen strawberries
2 tablespoons granulated sugar (or to taste)
2 tablespoons water
1 teaspoon vanilla
1 pint heavy whipping cream
2-4 tablespoons powdered sugar (or to taste)

{for the crepes}
2 eggs
1 1/2 cups milk
1 cup flour
1/4 teaspoon salt
1 tablespoon oil
butter for pan

1.  Start with your strawberries.  In a medium sauce pan over medium high heat, combine frozen strawberries, granulated sugar, and water.  Heat to a boil, stirring occasionally.

2.  Cook strawberries until thickened, but still syrupy and remove from the heat.  Stir in vanilla.

3.  Using a immersion blender (or regular blender) puree until just smooth.  Set aside to cool.  Transfer 2/3 cup of the strawberry mixture to a bowl & chill (these will be added to your whipped cream later)

4.  To start your crepes, beat together the eggs and milk.  Add remaining crepe ingredients and whisk until smooth.  I like to use the immersion blender for this too, you don't want any lumps.

5.  Heat a small skillet or crepe pan of medium heat.  When warm, remove from heat and brush lightly with butter. Pour a scant 1/4 cup of crepe batter into pan and immediately swirl around to coat the entire bottom of the pan.

6.  Return pan to heat and cook crepe until it is set on the top and bottom is slightly browned.  To remove crepe, run a rubber spatula around the edges of the crepe and slide onto a plate.

7.  Repeat steps 5 and 6 with remaining crepe batter.

8.  Next combine the whipping cream with the powdered sugar and beat until stiff peaks form.

9.  Gently fold reserved 2/3 cups strawberry sauce to whipped cream.

10.  To assemble, lay one crepe out on a plate.  Spoon 2 tablespoons (or so) of the strawberry whipped cream mixture into the center of the crepe.  Fold sides over filling to create a roll.  Top with some of the remaining strawberry sauce and enjoy!

Crepe batter recipe adapted from Better Homes and Gardens New Cookbook

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