1. | In a large mixing bowl, whisk together flour and salt. In a separate large bowl, whisk together eggs, milk and 2 tbsp (30 mL) butter; whisk into the flour mixture until combined. Cover and refrigerate for 1 hour. |
2. | Heat an 8-inch (20 cm) crepe pan or non-stick skillet over medium heat. Brush with some of the remaining butter. Pour just less than 1/4 cup (60 mL) batter into the center of the pan, swirling to coat; cook about 1-1 ½ minutes, flip, and cook another 1-1 ½ minute or until golden. Transfer to a plate. Repeat with the remaining batter. |
3. | Place strawberries in the center of each crepe; fold in sides and roll up. Place icing sugar into a mesh strainer and sprinkle over crepes. |
Desserts
Desserts
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