Fresh Strawberry Crepes
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Fresh Strawberry Crepes
This recipe makes 16 crepes servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 262 |
| pro | 8 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 112 mg |
| sodium | 163 mg |
| potassium | 253 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 12 |
| vit A | 11 |
| vit C | 82 |
| folate | 37 |
These versatile crepes can play many roles. Fill them with liqueur-tinged strawberries and Balkan-style plain yogurt for breakfast, or top them with a dollop of whipped cream and the berries for an elegant dessert.
Ingredients
- 2 tbsp salted butter, melted
- 4 cups sliced Strawberries, hulled
- 2 tbsp granulated sugar
- 2 tbsp orange-flavoured liqueur or orange juice
- Crepes:
- 1-1/2 cups all purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 4 eggs
- 1-1/2 cup milk
- 2 tbsp butter, melted
- 1 tbsp orange-flavoured liqueur or orange juice
Preparation
Crepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liqueur; whisk into dry ingredients. Strain through sieve into bowl. Cover and refrigerate for 1 hour.
Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap. Refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds.
Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap. Refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds.
Additional information : Tip: If crepes begin to stick to pan, dip paper towel into remaining butter and rub pan to coat lightly.
Source : Canadian Living Magazine: June 2009
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