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    You are in: Home / Recipes / Strawberry Crepes Recipe
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    Strawberry Crepes

    Strawberry  Crepes. Photo by craftymama

    1/6 Photos of Strawberry Crepes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Marlitt's Note:

    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.

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    Ingredients:

    Serves: 8-10

    Yield:

    crepes

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Filling:.
    2. 2
      Hull, rinse and slice strawberries into a bowl.
    3. 3
      Add brown sugar and toss until well coated; set aside.
    4. 4
      In a separate bowl whip whipping cream and refrigerate.
    5. 5
      Crepes:.
    6. 6
      In a medium bowl whisk all ingredients together until there are no more lumps.
    7. 7
      Over medium heat, heat crepe pan or non-stick frying pan.
    8. 8
      When heated remove from heat and spray with cooking oil.
    9. 9
      Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
    10. 10
      Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
    11. 11
      Cook for another 30 seconds on the other side.
    12. 12
      Should not be totally browned.
    13. 13
      Remove from pan onto a plate.
    14. 14
      Spray pan with cooking spray and repeat for the rest of the batter.
    15. 15
      Stack crepes with wax paper between so they can be easily separated.
    16. 16
      Crepes can be made ahead of time.
    17. 17
      Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
    18. 18
      They stay moist if this is done when still slightly warm.
    19. 19
      Assembly:.
    20. 20
      Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
    21. 21
      On top of the whipped cream spoon some of the berry sugar mixture.
    22. 22
      Fold one side of the crepe over the mixture and then the other side over first side.
    23. 23
      Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
    24. 24
      Enjoy.

    Ratings & Reviews:

    • on November 01, 2007

      55

      In the words of Emeril, "Oh yea babe, it's a beautiful thing" This recipe is definitly top shelf.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Strawberry Crepes

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.1
     
    Calories from Fat 242
    67%
    Total Fat 26.9 g
    41%
    Saturated Fat 15.4 g
    77%
    Cholesterol 140.7 mg
    46%
    Sodium 110.2 mg
    4%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 6.4 g
    25%
    Protein 6.3 g
    12%

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