Recipe From: Laura Watson
If there is one thing my kids would eat everyday for a month, it would be these mouthwatering strawberry crepes! It's easy to indulge yourself on something so delicious as freshly made crepes, powdered sugar, whipped cream and fresh fruit. We also mix it up with fresh blueberries or apple pie filling
I have played around with many different crepe recipes to see if healthier ingredients will still re-create that perfect crepe. No such luck. I always come back to this one since it has never failed us.
When it comes to perfecting the crepe making itself, heating the pan just right is key. If the pan is too hot, batter sets up before its evenly coated the pan. If it's not hot enuf, the crepe becomes pale and flimsy. Finding the right amount of crepe batter is also important as well as the tilt and shake method to distribute evenly. I found that loosening the crepes edge with a rubber spatula to turn it over was also helpful. Hope you enjoy as much as we do!
Ingredients:
1/2 teaspoon vegetable oil
1 cup (5 ounces) all purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
Powdered Sugar
1 cup (5 ounces) all purpose flour
1 teaspoon sugar
1/4 teaspoon table salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
Powdered Sugar
Whipping Cream, whipped
Fresh strawberries, blueberries or apple pie filling
Directions:
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. On my oven, I found that setting "4" worked well but stoves can be different for everyone.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Smother each crepe with whip cream and fresh fruit. Fold and top with a dollop of whip cream and spoonful of fruit. Sprinkle with powdered sugar. Enjoy!
Directions:
1. Place oil in 12-inch nonstick skillet and heat over low heat for at least 10 minutes. On my oven, I found that setting "4" worked well but stoves can be different for everyone.
2. While skillet is heating, whisk together flour, 1 teaspoon sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
3. Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test heat of skillet by placing 1 teaspoon batter in center and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.
4. Pour ¼ cup batter into far side of pan and tilt and shake gently until batter evenly covers bottom of pan. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at edges, loosening crêpe from side of pan with rubber spatula, about 25 seconds. Gently slide spatula underneath edge of crêpe, grasp edge with fingertips, and flip crêpe. Cook until second side is lightly spotted, about 20 seconds. Transfer cooked crêpe to wire rack, inverting so spotted side is facing up. Return pan to heat and heat for 10 seconds before repeating with remaining batter. As crêpes are done, stack on wire rack.
5. Smother each crepe with whip cream and fresh fruit. Fold and top with a dollop of whip cream and spoonful of fruit. Sprinkle with powdered sugar. Enjoy!
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