Strawberry Crepes

On  a rainy Monday morning, I made a yummy brunch for Danny and I...Crepes! We had two varieties: Strawberries and cream and Nutella Crepes. They were a simply wonderful and easy treat that I can't wait to have again.

1 C All-purpose flour
1 1/2 C Whole milk
1 tsp. Sugar
3 Large Eggs
1/4 tsp Salt
1/2 tsp Vegetable oil
2 Tbsp Butter, melted and cooled

Whipped Cream
Powdered Sugar

In a 10 or 12 inch skillet, at oil and heat on low for 10 minutes. While pan is heating, prepare dry ingredients by combing flour, salt and sugar in a medium bowl.

In a seperate bowl, whisk together milk and eggs. Add half of this mixture to the dry ingredients and whisk until smooth. Add butter and mix until incorporated. Finish adding the last half of the milk mixture and whisk completely.

Use a paper towel to wipe away excess oil on the pan. Bring pan to medium heat. After 1 minute, test the heat of the pan by dropping 1 tsp of batter into the center. After 20 sec, mini crepe should be golden brown, if it's too light or dark, adjust your heat accordingly.

Pour 1/4 C batter into far side of skillet and rotate to coat evenly. Cook for 25 seconds or when edges begin to brown. Flip and cook for about 15 seconds more. Place crepes on a wire rack when done.

To assemble, fill with various toppngs such as fruit, whip cream or nutella and enjoy!

Recipe courtesy of Cook's Illustrated Magazine June 2011

1 comment:

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