Crepe Expectations
Buttery Thin Crepes Filled with Sautéed Strawberries and Whipped Butter
40 minutes
Serves 4
BreakfastFrenchNut-freeSoy-free
Herb's take
French technique meets breakfast indulgence: we're making crepes sturdy enough for filling, yet tender and buttery, with a hidden lift from baking powder. You'll master ultra-thin pancake batter and sautéed strawberry filling, all before your second cup of coffee.
Ingredients
Yield
4
Instructions
- 01In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.
- 02In a separate bowl, whisk together the milk, eggs, and 4 tablespoons of the melted butter. Reserve the remaining 2 tablespoons of butter for cooking and whipping.
- 03Pour the wet ingredients into the dry mixture and whisk until smooth and just combined. The batter should be pourable but not watery; let it rest for 10 minutes while you prep the strawberries.
- 04Combine the sliced strawberries, brown sugar, and vanilla extract in a small saucepan. Cook over medium heat, stirring occasionally, until the berries are soft and syrupy, about 5-6 minutes. Remove from heat and set aside.
- 05Meanwhile, use a hand mixer or small whisk to whip the reserved 2 tablespoons of melted butter until light and fluffy, about 2 minutes. Set aside.
- 06Heat a nonstick skillet (8 or 10-inch) over medium heat. Brush lightly with some of the melted butter.
- 07Pour about 1/4 cup of batter into the center of the skillet, swirling immediately to coat the bottom in a thin, even layer. Cook for 1-2 minutes until the edges look dry and the bottom is golden, then flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining batter, brushing pan with more butter as needed.
- 08To assemble, spread a spoonful of sautéed strawberries down the center of each crepe, then fold or roll. Top with a dollop of whipped butter and any extra strawberry syrup. Serve warm, maybe with a dusting of powdered sugar if you’re feeling extra.
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