x

Email this Recipe

Sunday Brunch

Crepes with Strawberries and Cream

Crepes with Strawberries and Cream

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Crepes with Strawberries and Cream

Loading text goes here What's This? OK

About This Recipe

Yield:Serves 4
Active time:25 minutes
Total time:25 minutes
Special equipment:10 inch nonstick skillet
This recipe appears in: Sunday Brunch: Crepes with Strawberries and Cream

Ingredients

  • For the Crepes:
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 teaspoon vanilla extract
  • 4 tablespoon melted butter, divided
  • 1 cup (5 ounces) all purpose flour
  • Pinch of salt
  • 1 tablespoon sugar
  •  
  • For the Strawberries and Cream:
  • 1 1/2 pounds (24 ounces) strawberries, quartered
  • 1 tablespoon sugar
  • 1 tablespoon orange liquer (like triple sec)
  • 1 cup (1/2 pint) whipping cream
  • 1 tablespoon sugar

Procedures

  1. 1

    For the Strawberries and Cream: Combine cream and sugar in a large bowl. Using a hand blender or a whisk, whisk cream and sugar together until cream reaches stiff peaks. Cover and keep cool in the fridge.

  2. 2

    Place strawberries, sugar, and orange liqueur in a bowl, toss so the strawberries are coated, then allow to sit on the counter while you assemble the crepes.

  3. 3

    For the Crepes: Whisk together eggs, milk, vanilla, and 2 tablespoons melted butter. In a separate bowl whisk together flour, a pinch of salt, and sugar. Whisk wet ingredients into dry ingredients until no lumps remain.

  4. 4

    Using a heat-proof pastry brush, brush a 10-inch nonstick skillet with butter, then heat over heat until the butter begins to sputter. Add just under 1/4 cup of batter to the pan, then swirl the pan until the batter coats as much of the bottom of the pan as possible. Cook until batter begins to brown, about 1 minute. Using a rubber spatula, flip the crepe and cook until the other side is brown, about 1 minute. Remove from pan and repeat with remaining batter.

  5. 5

    Place 2 to 3 crepes on each plate and divide strawberries and a dollop of cream. Fold crepe in half and serve.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: