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- 1 1/3 cups (325 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 4 eggs
- 1 1/2 cups (375 mL) milk
- 1/4 cup (60 mL) melted butter, divided
- 2 cups (500 mL) sliced fresh strawberries
- 1 Tbsp (15 mL) icing sugar (optional)
Crepes can be filled with just about anything – but fresh strawberries make a very delicious (and healthy) breakfast, lunch or dessert!
Step 1: In a large mixing bowl, whisk together flour and salt. In separate large bowl, whisk together eggs, milk and 2 tbsp (30 mL) butter; whisk into flour mixture until combined. Cover and refrigerate for 1 hour.
Step 2: Heat 8-inch (20 cm) crepe pan or non-stick skillet over medium heat. Brush with some of the remaining butter. Pour just less than 1/4 cup (60 mL) batter into centre of pan, swirling to coat; cook about 1-1 ½ minutes, flip, cook another 1-1 ½ minutes or until golden. Transfer to plate. Repeat with remaining batter.
Step 3: Place strawberries in centre of each crepe; fold in sides and roll up. Place icing sugar into a mesh strainer and sprinkle over crepes.
To make crepes ahead, layer between sheets of waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Warm in dry skillet set over medium-low heat.