Strawberry cream crepes (Print Version)
# Ingredients:
→ Crêpe Batter (6 medium crêpes)
01 -
1 tablespoon of melted butter
02 -
125 ml of whole or semi-skimmed milk
03 -
125 grams of flour
04 -
2 medium eggs
05 -
A pinch of salt
06 -
1 teaspoon of vanilla extract
07 -
1 tablespoon of sugar
→ Whipped Cream
08 -
Chilled 250 ml of heavy cream (35% fat)
09 -
2-3 tablespoons of powdered sugar
10 -
1 teaspoon of vanilla extract
→ Filling and Decoration
11 -
A few fresh strawberries (12-24), sliced
12 -
Powdered sugar for sprinkling on top
# Instructions:
01 -
Blend all the batter ingredients together until smooth, then put it in the fridge to chill for 30 minutes.
02 -
Beat the chilled cream on medium speed until it thickens (about 10 minutes). Sprinkle in the sugar and vanilla, then whip for 30 more seconds.
03 -
Warm up a pan over medium heat, lightly grease it, and pour in some batter. Cook each side for 1-2 minutes until they just start to brown.
04 -
Fill each crêpe with whipped cream and sliced strawberries, roll them up, and decorate with extra strawberries and a dusting of powdered sugar.
# Notes:
01 -
Using cold tools makes the whipped cream firmer.
02 -
You can make the crêpes in advance.
03 -
For sturdier whipped cream, mix in 1 teaspoon of cornstarch.