Crepes with Strawberries
These are so perfect and really quite simple. The recipe is from Julia Child’s iconic cookbook, Mastering the Art of French Cooking, minus the orange liqueur. Crepes are delicious for breakfast, lunch, a light dinner, or snack. You can make them savory or sweet and fill them with whatever you like. So versatile. (For savory crepes, substitute 1/4 tsp of salt for the sugar.) Fill them with fruit, butter and sugar, chocolate sauce, Nutella, mushrooms, cheese and herbs, chicken salad… anything!
To be quite honest, growing up in the United States, we ate good old American pancakes at home. I never really thought about crepes. It wasn’t until moving to Europe and realizing that they were so amazingly good and not difficult to make at all, that I started making them. I’m so glad I did and you will too.
I describe the method below, but if you would like to watch me making them, here’s the VIDEO! (click below to watch and click the back button on your browser to return to the recipe)
For the batter:
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 1 Tbsp sugar
- 1 cup flour
- 5 Tbsp melted butter
For the strawberries:
- 2 cups sliced strawberries
- 1/4 cup powdered sugar
- juice of 1/2 lemon
- Add the ingredients for the batter to a mixer in the order listed and then mix on high for about 1 minute. You may also use a hand whisk, but it takes a little more effort. Refrigerate for at least an hour. I prefer to do it overnight. It only take about 5 minutes to put the batter together. I do it before I go to bed, then when I wake up in the morning, the batter is ready to go.
- For the strawberries, slice two cups of strawberries and place in a bowl. Add the powdered sugar and the juice of 1/2 lemon. The amounts of sugar and lemon can be adjusted to taste. Mix and serve. I love strawberries prepared this way! Very Italian and very delicious.
- When you are ready to cook the crepes, you will need a flat crepe pan. Heat the pan over a medium-low heat. When the pan is hot, brush with a tiny amount of vegetable oil. Pour a small amount of batter into the center of the pan and roll around to spread. It should be just a thin layer. If you feel like you’ve poured too much, no problem. Just pour it back! No one will know! The consistency of the batter is really important. You want it to be creamy, not too thick, but not too thin. You can experiment with this and add a little water or flour to adjust.
- Let it cook for a few minutes on one side. Then loosen one edge with a spatula and flip. I use my hands (watch video), as I find this is the best way to ensure the crepe doesn’t tear. Let it cook for another minute, then slide onto a plate. I keep the cooked crepes in a warm oven covered with a cloth as I finish the batch. However, if everyone is impatient and hungry, I just serve up the crepes as they come off the fire 🙂
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