Strawberry Crepes

I loved strawberry crepes as a little girl; it was one of my favorite things to order when my family went out to eat for Sunday brunch. There is something about eating crepes as an adult that takes me right back to the 1970s.

The filling in this recipe is more fruit than sauce. If you would like a saucier filling, check out some of the strawberry sauces here.

INGREDIENTS:

Filling

2 containers strawberries, cut into 1/2- to 3/4-inch chunks

1-2 tablespoons honey

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

Strawberry jam

Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

2 tablespoons sugar

1 teaspoon vanilla extract

DIRECTIONS:

1. To prepare your crepe filling: Mix together strawberries and honey in medium bowl. Set aside.


2. To prepare your whipped topping: Beat together heavy whipping cream, sugar, and vanilla using mixer set to medium speed until stiff, about 5-6 minutes.

I loaded the whipped cream into a dispenser. If you don't have a dispenser, no worries; it is not necessary. Simply dollop the whipped cream by the tablespoon.

3. In a blender or food processor, combine all the crepe ingredients and pulse for at least 10 seconds, or until all the ingredients are fully incorporated. Place crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. (Note from Holli: I have rarely, if ever, refrigerated my batter before cooking.)

4. Heat a small non-stick pan over medium heat. Spray pan with cooking spray. Pour 1 ounce of batter into the center of pan (as you can tell from the photo, I simply guesstimated the quantity. And why in the world am I wearing such a lacy shirt to cook??)

5. Swirl to spread evenly by tilting the pan in all directions.

6. Cook for 1-2 minutes, or until bottom appears lightly browned and flip. I use a spatula to flip. Make sure the spatula is completely under the center of the crepe. Cook for another 30 seconds.

5. Remove crepe from heat and serve hot.

To assemble crepes: On open crepe, place a layer of strawberry jam across the center...

...followed by a layer of strawberries.....

....followed by a layer of whipping cream.

Fold one side in and then the other. Serve with additional fruit and whipped topping. Enjoy!

Recipe from FoodNetwork.com courtesy of Alton Brown; Modifications mine.

Click here for a printable version of this recipe.