Description
These light and golden crepes are filled with fresh strawberries and a generous layer of whipped cream, then artfully rolled and topped with more berries, dollops of whipped cream, and a snowy sprinkle of powdered sugar. Perfect for a brunch table or a special dessert.
Ingredients
For the crepes:
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1 cup all-purpose flour
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2 eggs
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1 1/4 cup milk
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2 tbsp melted butter
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1 tbsp sugar
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1/2 tsp vanilla extract
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Pinch of salt
For the filling and topping:
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1 cup fresh strawberries, sliced
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1/2 cup fresh raspberries
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1 cup whipped cream or whipped topping
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Powdered sugar, for dusting
Instructions
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Make the crepe batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let rest for 15–30 minutes.
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Cook the crepes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the pan, tilting to spread evenly. Cook for 1–2 minutes per side until golden.
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Fill the crepes: Once cooled slightly, add a line of whipped cream and a few sliced strawberries down the center of each crepe. Roll them up.
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Top and serve: Place rolled crepes on a platter, top with more whipped cream, strawberries, raspberries, and dust with powdered sugar. Serve immediately.
Notes
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For extra flavor, add a bit of lemon zest to the cream filling.
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You can prepare the crêpe batter a day ahead and store it covered in the fridge.
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If you’re short on time, use store-bought crêpes and focus on the filling and toppings.
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Want it more indulgent? Drizzle with warm chocolate sauce or berry compote.
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Make it savory by omitting the sugar in the batter and filling with ricotta and spinach instead.