Strawberry Crepes
PREP TIME
5 min.
COOK TIME
15 min.
Serving Size
4 servings
Skill Level
Intermediate
Crepes can be filled with just about anything – but fresh strawberries make a very delicious (and healthy) breakfast, lunch or dessert!
Ingredients
- 1 1/3 cups (325 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 4 eggs
- 1 1/2 cups (375 mL) milk
- 1/4 cup (60 mL) melted butter, divided
- 2 cups (500 mL) sliced fresh strawberries
- 1 Tbsp (15 mL) icing sugar (optional)
Directions
| 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. |
Tips
- 1 Tbsp (15 mL) icing sugar (optional) To make crepes ahead, layer between sheets of waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours in an airtight container for up to 1 month. Warm in a dry skillet over medium-low heat.
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