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Fresh Strawberry Crepes

By The Canadian Living Test Kitchen

Tested till perfect

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Fresh Strawberry Crepes

Fresh Strawberry Crepes

This recipe makes 16 crepes servings

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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.

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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