Strawberry Crepes
makes 7 crepes
This recipe calls for an electric griddle, but a nonstick or seasoned crepe pan is a good substitute.
Read more about this recipe at the Washington Post.
Filling:
1 pint strawberries, stems removed, berries roughly chopped
3 tablespoons sugar
Crepes:
3/4 cup whole or low-fat milk
1/2 to 2/3 cup flour
2 large eggs
3 tablespoons unsalted butter, melted
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
1 pinch salt
Nonstick spray oil
Powdered sugar (optional)
Whipped cream (optional)
prep: 25 minutes
total: 25 minutes
2 medium bowls
electric griddle
pancake flipper
plate
1. For the filling: In a medium bowl, combine ingredients and set aside.
2. For the crepes: In a medium bowl, whisk together the milk, flour, eggs, butter, sugar, vanilla extract and salt.
3. Using an electric griddle pan on medium-high heat, spray the cooking surface with nonstick spray oil.
4. When the surface is hot, pour about 1/4 cup of the batter onto the griddle. Using a long flat cooking tool such as a flexible spatula or an icing knife, spread out the batter to form a thin rectangular shape. Let it sit on the griddle until the sides of the crepe start to curl up and the bottom is golden in color, about 2 minutes. Gently flip the crepe with a pancake flipper. When the second side is golden brown, about 1 to 2 minutes, the crepe is done.
5. Repeat the process until all the batter is used. You may not need to recoat the cooking surface with oil before each additional crepe.
6. Put the finished crepe on a plate and add 1/4 cup strawberry filling in the center. Fold the top, bottom and sides inward to make a rectangle. Top with some strawberries, powdered sugar and whipped cream, if desired.
Adapted from The Joy of Cooking.
