Ingredients
- Crepe batter: flour, sugar, salt, eggs, milk, melted butter, vanilla extract
- Strawberry filling: fresh strawberries, sugar, lemon juice, vanilla, salt
- Cream filling: heavy cream, powdered sugar, vanilla, optional cream cheese
- For cooking: butter or cooking spray
- Toppings: powdered sugar, extra strawberries, mint, chocolate sauce
Instructions
Whisk together flour, sugar, and salt. In separate bowl, combine eggs, milk, melted butter, and vanilla. Gradually whisk wet into dry until smooth. Refrigerate batter for 30 minutes to 24 hours. Prepare macerated strawberries and whip cream filling. Heat pan over medium heat, lightly grease, pour ¼ cup batter and swirl thin. Cook 45-60 seconds, flip, cook 20-30 seconds more. Stack finished crepes. Assemble by spreading cream down center, topping with strawberries, and folding. Dust with powdered sugar and serve immediately.
Notes
Always rest batter for tender crepes. First crepe is usually imperfect—adjust heat as needed. Make crepes ahead and store refrigerated or frozen. Assemble just before serving to prevent sogginess. Batter should be consistency of heavy cream. Use room temperature ingredients for smoothest batter. Practice swirling technique for perfectly thin, even crepes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Pan cooking, French technique
- Cuisine: French
- Diet: Vegetarian