Breakfast · Entree
Crepes
Thin homemade crepes filled with fresh strawberries and whipped cream, then dusted with powdered sugar.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Total time
- 30 minutes
- Servings
- 4
Ingredients
- 1 cup all-purpose flour (120 g)
- 2 large eggs
- 1 1/4 cups whole milk (300 ml)
- 2 Tbsp unsalted butter, melted (28 g)
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh strawberries, sliced (300 g)
- 1 cup whipped cream
- Powdered sugar, for serving
- Butter, for the pan
Directions
- In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth.
- Let the batter rest for about 10 minutes while preparing the strawberries.
- Lightly butter a nonstick skillet and heat it over medium heat.
- Pour about 1/4 cup of batter into the center of the skillet, then immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- Cook for 1-2 minutes, until the bottom is lightly golden and the edges begin to lift. Flip and cook the other side for about 30 seconds.
- Repeat with the remaining batter, stacking the finished crepes on a plate.
- Fill each crepe with sliced strawberries and whipped cream, then fold or roll it closed.
- Top with additional strawberries, a dusting of powdered sugar, and extra whipped cream before serving.