Strawberry Crepes: Classic Thin French Crepes with Fresh Berries

Strawberry Crepes

Ingredients:

1 cup unbleached flour
2 eggs
1 cup whole milk
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons butter, melted
2 pints fresh strawberries
1/2 cup sugar
2 cups fresh cream

Directions:

Serves 4 to 6

In a large mixing bowl, whisk the flour and eggs until smooth. Gradually pour in the milk while stirring to form a thin batter. Add the salt, sugar, and melted butter, and whisk until fully combined and free of lumps.

Heat a lightly oiled nonstick skillet or griddle over medium-high heat. Pour or scoop about 1/4 cup of batter into the center of the pan and tilt it in a circular motion so the batter spreads into a thin, even layer.

Cook each crepe for about 1 to 2 minutes, until the bottom is lightly browned. Use a spatula to loosen the edge, flip, and cook the other side for 30–60 seconds. Transfer cooked crepes to a plate and keep warm while you finish the rest.

Hull the strawberries and cut them into quarters. Sprinkle the 1/2 cup sugar over the berries and let them macerate for about 30 minutes so they release their juices and become tender.

To serve, place warm crepes on plates, spoon macerated strawberries and their syrup over each crepe, and top with fresh cream. Fold or roll the crepes as you prefer. Serve immediately.