Strawberry Crepes (Print Version)
# Ingredients:
→ Crepe ingredients
01 -
A cup of flour, about 125g, measured the right way (not packed)
02 -
Three eggs, large in size
03 -
180ml, or 3/4 cup, of milk
04 -
Half a cup (120ml) of sparkling water, plain water, or extra milk
05 -
Two tablespoons of sugar
06 -
Two tablespoons of butter, melted and left to cool
07 -
Vanilla extract, 1 teaspoon
08 -
A small dash of salt
→ Filling basics
09 -
240ml (1 cup) of very cold heavy cream or whip-ready cream
10 -
Two tablespoons powdered sugar
11 -
Half a teaspoon of vanilla extract
12 -
230g (8 ounces) of fresh strawberries
→ Strawberry topping
13 -
An additional 8 ounces (230g) of fresh strawberries
14 -
Powdered sugar, 2 tablespoons (or sweeten to your taste)
15 -
A squeeze of fresh lemon juice (around 1 teaspoon)
16 -
Zest from half a lemon
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
Throw everything into a bowl and give it a good blend using an immersion blender or a hand mixer till all lumps are gone. Going manual? Mix eggs with flour first, then add the other stuff. A few tiny lumps left? No worries! Let the mix sit while you prep the rest.
02 -
Rinse strawberries thoroughly and slice them up.
03 -
In a bowl, pour in the cream, powdered sugar, and vanilla. Use the whisk attachment of a stand or hand mixer to whip everything at medium-high speed—you're looking for firm peaks in about 3 minutes. Be careful not to overbeat it!
04 -
Toss the ingredients into a food processor and blend until the texture is silky smooth.
05 -
Warm up a non-stick pan over medium-high heat and coat it lightly with about a teaspoon of butter. Before each crepe, you can reapply butter, though some prefer only doing it for the first one. Take your pan off the heat, pour a little batter, and tilt the pan so it spreads out thinly. Cook on the stove for about 30–60 seconds till edges dry and the bottom is golden. Loosen the sides with a spatula before flipping. Cook the other side briefly, around 10–20 seconds, then move it to a plate. Repeat till batter's done.
06 -
Let your crepes cool slightly (not too hot or your whipped cream melts). Spread a heaping tablespoon of whipped cream on each one and top with a few slices of strawberry. Don't overload them—they're thin crepes! Fold however you like—roll them or make triangles by folding twice. Drizzle the strawberry sauce on top and enjoy!
# Notes:
01 -
If you use sparkling water, your crepes will be fluffier with a light texture.
02 -
Leaving the batter to sit helps the flour mix better with the liquids and lets bubbles calm down.