Prep 15 mins
Cook 15 mins
This is elegant, light and very tasty. Most of all quick and easy to make. Great for breakfast or dessert. I brought it in separate containers to a book club potluck tea. Everyone assembled their own and loved it.
- 453.59 g strawberries (black berries, blue berries, raspberries and strawberries) or 453.59 g berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
- 29.58 ml brown sugar, packed
- 473.18 ml whipping cream or 473.18 ml Cool Whip
- 236.59 ml flour, used unbleached
- 2 eggs
- 14.79 ml oil, not olive
- 4.92 ml vanilla extract
- 4.92 ml baking powder
- 1.23 ml cinnamon
- 354.88 ml milk
- cooking spray (pam)
- chocolate syrup (optional) or chocolate shavings (optional)
- almonds, sliced toasted (optional)
- Hull, rinse and slice strawberries into a bowl.
- Add brown sugar and toss until well coated; set aside.
- In a separate bowl whip whipping cream and refrigerate.
- In a medium bowl whisk all ingredients together until there are no more lumps.
- Over medium heat, heat crepe pan or non-stick frying pan.
- When heated remove from heat and spray with cooking oil.
- Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
- Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
- Cook for another 30 seconds on the other side.
- Should not be totally browned.
- Remove from pan onto a plate.
- Spray pan with cooking spray and repeat for the rest of the batter.
- Stack crepes with wax paper between so they can be easily separated.
- Crepes can be made ahead of time.
- Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
- They stay moist if this is done when still slightly warm.
- Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
- On top of the whipped cream spoon some of the berry sugar mixture.
- Fold one side of the crepe over the mixture and then the other side over first side.
- Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
In the words of Emeril, "Oh yea babe, it's a beautiful thing" This recipe is definitly top shelf.
Delicious crepes! I made these with the fresh strawberries that are now in season and they were fabulous. My kids loved them! A definite keeper! Made for ZWT3 2007.
These are fantastic. I added blueberries to mine because I had blueberries in my fridge that I didn't want to go bad. I also added a touch of vanilla and sugar to the heavy cream. These were super easy to make and my daughter really enjoyed helping.