Fresh Strawberry Crepes
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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.
Servings: 16 crepes or 8 servings
Ingredients:
Fresh Strawberry Crepes
| 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% |
Suggested Recipes
-
2 tbsp (25 mL) salted butter, melted
4 cups (1 L) sliced hulled strawberries
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) orange-flavoured liqueur or orange juice
Crêpes:
1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) salt
4 eggs
1-1/2 cups (375 mL) milk
2 tbsp (25 mL) butter, melted
1 tbsp (15 mL) orange-flavoured liqueur or orange juice
Preparation:
Crêpes: 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) crêpe pan or skillet over medium heat; brush with some of the butter. For each crêpe, 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 crêpe; fold sides over into thirds.
Heat 8- or 9-inch (20 or 23 cm) crêpe pan or skillet over medium heat; brush with some of the butter. For each crêpe, 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 crêpe; fold sides over into thirds.
Additional Information
- Tip: If crêpes begin to stick to pan, dip paper towel into remaining butter and rub pan to coat lightly.
Tags:
Breakfast and Brunch; Desserts; Fruits; Grains; Cheese/Other Dairy; Sugar/Sweets; Eggs; Skillet;
Source
Canadian Living Magazine: June 2009
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