Crepes with strawberries and cream
Crepes with strawberries and cream are delicate pancakes filled with rich whipped cream and fresh strawberries, perfect for any meal. Made with a simple batter, these crepes are quick to prepare and offer a delightful balance of sweetness and creaminess.
Cook time 0 min
Prep time 20 min
Ingredients:
1 cup all-purpose white wheat flour2 cups milk (1% fat)
3 eggs
1 short spray cooking spray oil
1/4 cup sugar
1/2 cup strawberries
1 cup heavy whipping cream
1 tsp vanilla extract
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.
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!
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.
Crepes with strawberries and cream FAQ:
Each crepe should be cooked for approximately 1-2 minutes per side. The first side is ready when the edges start to lift and the bottom is lightly golden; flip and cook the other side until similarly golden.
Yes, you can make crepes ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.
You can substitute heavy whipping cream with half-and-half or a non-dairy alternative like coconut cream for a lighter version, though the texture and flavor will differ slightly.
A non-stick crepe pan or a medium-sized skillet (about 10 inches) is ideal for cooking crepes. This size allows enough space to tilt and swirl the batter evenly.
Crepes are done when the edges are slightly lifted, and the bottom is a light golden color. They should be flexible; avoid overcooking as this can make them tough.
Cooking 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.
Nutrition Facts
6 ServingsCalories 310kcal
Protein 9g
Carbohydrates 30g
Fiber 0.84g
Sugar 14g
Fat 18g
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