Strawberry Crepes Recipe
Ingredients
Garnish
1 1/2 cups (375 ml) strawberries, sliced
1/4 CUP (60 ml) maple syrup
Crepe Batter
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tSp (2 ml) salt
1 cup (250 ml) milk
2 tbsp (30 ml) melted butter
2 eggs
Directions
– Put the strawberries in a bowl and pour maple syrup over them. Soak for a few hours.
– In a separate bowl, sift flour, baking powder and salt. Gradually pour in the milk and stir with a whisk until the batter is smooth.
– Pour the batter through a sieve to get rid of the lumps. Add butter, then eggs, one by one, beating after each addition.
– Heat a crepe pan. Coat it lightly with butter and pour in a small amount of batter. Spread it evenly over the whole pan and cook on both sides until golden. Repeat this step until you have 6 or 8 crepes. Keep warm in a heated serving dish.
– Drain the strawberries and reserve the syrup.
– Divide the strawberries among the crepes and roll the crepes. Arrange the rolls in a serving dish and pour the syrup over them. Garnish with whole strawberries.
– In a separate bowl, sift flour, baking powder and salt. Gradually pour in the milk and stir with a whisk until the batter is smooth.
– Pour the batter through a sieve to get rid of the lumps. Add butter, then eggs, one by one, beating after each addition.
– Heat a crepe pan. Coat it lightly with butter and pour in a small amount of batter. Spread it evenly over the whole pan and cook on both sides until golden. Repeat this step until you have 6 or 8 crepes. Keep warm in a heated serving dish.
– Drain the strawberries and reserve the syrup.
– Divide the strawberries among the crepes and roll the crepes. Arrange the rolls in a serving dish and pour the syrup over them. Garnish with whole strawberries.
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