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Recipe of the Week: Strawberry Crepes

By Staff | Dec 12, 2018

Loretta Paganini

Delicate and so delicious; I love to make crepes with my grandchildren. They have become experts flipping the crepes and catching them with cheering from the whole family. Crepes can be made ahead and kept frozen up to three months. Alternate parchment paper in between the layers before freezing them. Serves 10. (Chef tip: To clarify butter, place butter in a small pan and melt at low heat. Gently pour liquid butter out of the pan into a liquid measuring cup, leaving the milk solid at the bottom of the pan behind.)

For crepes:

1/2 cup whole milk

2 large eggs

1/4 cup mineral or soda water

2 tablespoons unsalted butter, softened

1 cup all-purpose flour or Wondra instant flour, sifted

1 tablespoon granulated sugar

1/4 teaspoon salt

Clarified butter, for pan

For strawberries:

2 cups fresh strawberries, sliced

2 teaspoons fresh lemon juice and zest

1/4 cup sugar

For Chantilly cream:

2 cups heavy cream, chilled

1/2 cup confectioner’s sugar

1 teaspoon vanilla sugar

In a large chilled mixing bowl, whip heavy cream, confectioner’s sugar and vanilla sugar until stiff peaks form. Fill a pastry bag, fitted with a large star tip, with the prepared heavy cream, and refrigerate until ready to use.

Mix strawberries with sugar. Add the lemon juice and zest and set aside.

Combine milk, water and eggs in food processor or blender. Add flour, sugar and salt. Blend on low speed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand in the refrigerator at least 1 hour and up to 2 hours, stirring occasionally.

Heat a 10-inch nonstick skillet over high heat. Brush very lightly with clarified butter. Transfer batter to small pouring cup. Working quickly, pour about 1 tablespoon of the batter at a time into the center of the hot skillet; tilt and shake skillet to spread batter into seven-inch round.

Reduce heat to medium-high and cook crepe until yellow on top and bottom is speckled brown, about two minutes. Loosen sides of crepe with spatula and turn over and cook one more minute. Turn out onto parchment paper. Cover with parchment paper. Repeat with remaining batter, brushing pan occasionally with clarified butter and layering crepes between parchment paper.

Place a crepe on a clean work surface and fill with prepared strawberries and top with a tablespoon of prepared Chantilly cream. Fold crepe in half and fold into triangles by folding again, repeat with remaining crepes. Top strawberry crepes with Chantilly cream and serve immediately.