Strawberry Crepes
Light, sweet, and decadent, these Strawberry Crepes with strawberry filling are sure to impress!
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- 1 ½ pounds fresh strawberries (fresh or frozen, divided, approx 6 cups)
- ¼ cup granulated sugar
- ¼ cup water
- 1 teaspoon cornstarch
- 1 cup whipped cream (for serving)
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 pinch salt
- 1 tablespoon butter
Langkah-langkah
Slice ½ pound of the berries (about 2 cups) and set aside for serving. Chop the remaining strawberries into ½" pieces.
To make the sauce, in a medium saucepan, combine the chopped strawberries, sugar, water, and cornstarch.
Bring the mixture to a simmer over medium heat while stirring. Cook at a low simmer for 5 to 6 minutes or until thickened. Transfer to a bowl and set aside to cool.
In a blender, combine eggs, milk, flour, oil, sugar, and salt. Blend until smooth.
In a 6-inch non stick skillet, melt 1 teaspoon butter over medium heat.
Pour 2 tablespoons of crepe batter and quickly pick up the skillet and swirl to move the batter to the edges of pan.
Cook until tiny bubbles on the top pop and the crepe is set.
Remove and place on a plate. Repeat with remaining crepes.
Place 3 crepes on a serving plate.
Spoon strawberry sauce over crepes and top with whipped cream and remaining fresh strawberries. Fold or roll as desired.
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