Description
Strawberry Crepes
Ingredients
For the crepes
- 1 cup flour*
- 1/4 cup powdered sugar
- 1/2 tbs vanilla
- 2 tbs melted butter
- 1/2 cup of milk
- 1/2 cup of water
- 2 eggs
- pinch of salt
For the Filling
- 1 pint of strawberries, sliced
- 1 cup of powdered sugar
- 1/2 tbs vanilla
- 1/4 light corn syrup
Instructions
- In a blender combine all the ingredients for the crepes. Pulse until smooth. Refrigerate for an hour until the bubbles subside.
- Meanwhile, cut the strawberries into slices, removing the hulls. Put them in a medium saucepan over medium heat. Add the powdered sugar, vanilla, and corn syrup. Stir to combine. Heat until the strawberries break down, stirring occasionally.
- Heat a small pan over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting the pan to coat it fully. Cook 3 to 5 minutes, turning once, until golden. Repeat with remaining batter.
- To assemble, take a crepe and place 2 to 3 tablespoons of filling in the center. Fold the edges in. Dust with powdered sugar. Serve hot.
Notes
*we used gluten free all purpose flour
- Category: breakfast, brunch
- Cuisine: American
Nutrition
- Serving Size: 6-8 crepes