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Go out of the ordinary one breakfast...or dinner...and treat your family to this rich and incredibly scrumptious crepe delight
- Make the strawberry sauce first. Place sugar and strawberries in a saucepan and stir over medium heat until sugar dissolves. Add cornstarch mixture and cook until thickened and bubbly. Cool to room temperature.
- For the crepes, sift together flour, salt, baking powder and sugar. Beat eggs and stir in milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid and stir quickly to combine. A few small lumps are fine.
- Heat an 8-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each crepe. Yield: 1 dozen crepes.
This was a great breakfast but I had to make a few adjustments. My crepe batter was too watery, so I had to add a bit more flour to it. The crepes came out just fine, and the strawberry sauce was sooo delicious. Served as is without whipped cream to save on some calories LOL :) Thanks for a great breakfast!!!