Simple Strawberry Crepes

Simple Strawberry Crepes
Serves: 8-10
  • 2 large eggs
  • ½ cup water
  • ½ cup 2% milk
  • ¼ tsp vanilla extract
  • 2 Tbsp unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp lemon zest (optional)
  • 4 cups fresh strawberries, sliced
  • ¼ cup powdered sugar
  • Lemon wedges
  1. In a large mixing bowl whisk the eggs, water, milk, vanilla, and melted butter. Mix well.
  2. Add the flour, salt, and lemon zest to the batter, and stir.
  3. Refrigerate for 30 minutes (or overnight) to let the batter rest.
  4. Heat a crepe pan, or shallow nonstick pan, over medium heat. Lightly grease the pan with butter.
  5. Pour ¼ cup of batter on the hot pan and immediately use a crepe spreader to create a tin layer, covering the cooking surface evenly.
  6. The batter will cook quickly- in 30 seconds to one minute. Lift the crepe and check the browning on the underside. If nicely golden, flip the crepe with a broad silicone spatula.
  7. Cook the second side for 30-45 seconds. (The second side may not show the brown makings like the first side and that’s ok).
  8. Remove the cooked crepe to a plate and allow to cool thoroughly before stacking the next crepe. Use multiple plates if needed to alternate the cooling process.
  9. Rinse strawberries and gently blot dry.
  10. Slice strawberries and lemon wedges.
  11. Place sliced strawberries on the inside of the crepes, then fold into quarters.
  12. Top crepes with more strawberries, a squeeze of lemon, and powdered sugar.


It's only fair to share...Pin on Pinterest
Tweet about this on Twitter
Share on Facebook
Print this page
Email this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: