A French crêpe is surprisingly easy to make using a simple blender batter and a nonstick skillet. They are versatile, ranging from sweet to savory. Try this strawberry crêpe recipe for a quick yet fancy breakfast.
Prep time: 5 minutes
Cook time: 20 minutes
Yield: 6 servings (about 12 crêpes)
- 3 large eggs
- 2 1/3 cups milk
- 1/4 cup sugar
- 1 teaspoon vanilla
- Pinch of salt
- 2 1/3 cups (290g) flour
- 2 cups of hulled ripe strawberries
- 3 tablespoons of strawberry jam
- Vanilla ice cream (if desired)
- Butter for the pan
- Make the crêpe batter: In a blender, pulse the eggs, milk, sugar, vanilla, salt and flour for 7 to 10 seconds, or until the batter is smooth. Pour into a bowl. (The batter can be refrigerated, covered, for up to 3 days. If the batter thickens too much, add additional milk before cooking to thin it to the consistency of heavy cream.)
- Heat and grease the pan: Heat an 8- or 10-inch non-stick skillet or well-seasoned crêpe pan over medium heat until hot. Using one end of a stick of butter, coat the bottom of the pan with a thin layer of melted butter.
- Start cooking the crêpes: Pour 1/3 cup of batter into the center of the pan. Immediately pick up the pan and tilt and swirl it to spread the batter evenly over the bottom.
Cook for 1 to 2 minutes, or until the crêpe is golden on the bottom.
- Flip the crêpe: Use a rubber spatula to loosen the edge of the crêpe all around. Hold the edge with your fingertips and gently, but quickly, flip the crêpe to the other side (or use a spatula if that feels more comfortable).
- Cook for another 30 seconds, or until the crêpe is golden on the bottom. Slide the finished crêpe onto a plate.
- Repeat until all the batter is used, stacking the crêpes on top of each other on the plate.
- Assemble the crêpes: Place one crêpe on a plate and fill it with your filling of choice. For strawberry crêpes, blend 2 cups of hulled ripe strawberries with 3 tablespoons of strawberry jam to make a smooth sauce (add additional water as needed to thin). Serve crêpes with a scoop of vanilla ice cream, some fresh sliced strawberries, and a few spoonfuls of sauce drizzled over top.
- If you’re not eating them right away, let the crêpes cool, then cover the stack with plastic wrap and refrigerate for up to 3 days. Reheat in a buttered skillet.
Source: Simply Recipes