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Strawberry Crepes
2 pints fresh strawberries, cleaned, hulled and sliced
1/2 cup sugar
1 cup milk
1 cup flour
1/8 teaspoon salt
3 eggs, lightly beaten
2 tablespoons butter, melted
1 cup whipping cream
2 tablespoons powdered sugar
Combine strawberries and sugar; toss lightly until well mixed, then set aside.
Add milk to flour and salt; beat until smooth. Add eggs and beat well. Stir in melted butter.
Refrigerate for one hour.
Coat a 10-inch skillet with vegetable cooking spray and place over medium heat until hot. Pour 1/4 cup batter into skillet and quickly tilt the pan to spread the batter in a thin, even film. Cook about 1 minute then lift the edge to check for doneness. Shake loose and flip; cook on the other side for about 30 seconds. Place on a towel to cool. Repeat with remaining batter.
Whip cream until stiff peaks form. Spoon about 1/4 cup strawberry mixture into center of each crêpe and top with whipped cream. Roll up, leaving the ends open. Place seam side down in a serving dish. Dust crêpes with powdered sugar. Servings: 8
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