Crepes with strawberries and cream
Indulge in a deliciously light and airy breakfast with our crepes with strawberries and cream recipe. Made from all-purpose wheat flour, fresh strawberries, and a touch of vanilla, these crepes are perfectly complemented by luscious heavy whipping cream and just the right amount of sweetness. Quick and easy, this recipe is sure to become a weekend favorite!
- 05 Jun 2024
- Cook time 0 min
- Prep time 20 min
- 6 Servings
- 6 Ingredients
Crepes with strawberries and cream are a delightful and versatile treat that can be enjoyed for breakfast, brunch, or dessert. These delicate, thin pancakes are filled with juicy strawberries and rich, flavorful cream, making them an indulgent yet simple delight. Below is a step-by-step guide to help you create these delicious crepes.
Ingredients:
Instructions:
- In a large mixing bowl, combine the all-purpose flour and sugar. Mix well.
- In a separate bowl, whisk together the eggs and milk until fully combined.
- Gradually pour the egg and milk mixture into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
- Let the batter rest for about 15-20 minutes. This allows the flour to fully absorb the liquid and yields a more tender crepe.
- While the batter is resting, slice the strawberries and set them aside.
- In a medium bowl, pour the heavy whipping cream and add the vanilla extract.
- Using an electric mixer or a whisk, beat the cream until it forms stiff peaks. Be careful not to overbeat, as it can turn into butter. Set aside.
- Heat a non-stick crepe pan or a medium-sized skillet over medium heat. Lightly coat the surface with a short spray of cooking spray oil.
- Pour about 1/4 cup of the batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even layer.
- Cook for approximately 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for another 1-2 minutes on the other side until lightly golden.
- Transfer the crepe to a plate and repeat with the remaining batter, adding more cooking spray as needed.
- Spread a generous spoonful of the whipped cream down the center of each crepe.
- Top with a layer of sliced strawberries.
- Fold the crepe over the filling, or roll it up if preferred.
- Serve the crepes warm, optionally garnished with a dusting of powdered sugar or a dollop of leftover whipped cream.
- Enjoy your delightful crepes with strawberries and cream!
Tips:
- Tip 1: Make sure to sift the flour to avoid any lumps in your batter.
- Tip 2: Allow the batter to rest for at least 30 minutes. This helps the gluten relax and results in more tender crepes.
- Tip 3: Heat your pan to medium-high before pouring the batter; this ensures even cooking.
- Tip 4: Use a non-stick skillet or well-seasoned crepe pan. This makes flipping the crepes much easier.
- Tip 5: Pour a small amount of batter into the pan and swirl it around to cover the bottom evenly for a thin crepe.
- Tip 6: Whip the heavy cream with vanilla extract until it forms soft peaks for a light and fluffy texture.
- Tip 7: Slice the strawberries thin to ensure they fit well inside the crepe and distribute evenly.
Crepes with strawberries and cream are a crowd-pleaser that combines simple ingredients for an elegantly delicious result. By following these tips and steps, you can create perfectly light and tender crepes that are filled with luscious strawberries and creamy whipped cream. Enjoy this dish as a sweet start to your day or a delightful end to any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 310kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 0.84g | 2% |
| Sugar 14g | 14% |
| Fat | |
| Fat 18g | 21% |
| Saturated 10g | 34% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 110mg | 19% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.80ug | 34% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 1.69ug | 1% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 240mg | 7% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 72mg | 5% |
| Zinc, Zn 1.01mg | 9% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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