Easy to make strawberry crepes served with a fresh compote sauce and paired with a generous helping of homemade whipped cream.
ingredient
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt, or table salt
- 2 large eggs
- ¾ cup whole milk
- ¾ cup water, room temperature, divided
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, plus more for cooking
- 4 cups strawberries, fresh or frozen
- ¼ cup orange juice
- ¼ cup granulated sugar
- 1 ½ cups heavy cream
- 6 tablespoons powdered sugar
- ¾ teaspoon vanilla extract
- mint leaves, for garnish
- powdered sugar, for dusting
Directions
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a separate medium bowl, whisk the eggs. Add the milk, ½ cup water, and vanilla extract, whisk to combine.
- Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter, or the eggs will curdle.
- Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture, constantly whisking until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
- Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
- Once the batter has chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
- Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film left in the pan.
- Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to spread the batter, and then swirl the skillet several times in a circular motion to evenly cover the entire bottom. Fill any holes with batter as needed.
- Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
- Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean and adding a thin layer of butter onto the pan between each crepe.
- For fresh strawberries, remove the stems and cut them in half. Cut into smaller pieces if you don’t have a masher. Place the berries, orange juice, and granulated sugar in a medium saucepan over medium heat.
- When the mixture starts to bubble, reduce the heat to medium-low and use a potato masher to break down the pieces.
- Continue to cook over medium-low heat, mashing every few minutes, until a slightly chunky consistency is reached, about 10 to 15 minutes. Reduce the heat if needed to maintain a simmer.
- Turn off the heat and check the sweetness. Add more sugar to taste. Allow it to cool down until warm before adding to crepes.
- Refrigerate a large metal bowl and whisk for 15 minutes before making the whipped cream to help it whip faster. This step can be skipped, but the process may take slightly longer.
- Add the heavy cream, powdered sugar, and vanilla to the bowl. Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. The consistency should be smooth with no lumps or graininess.
- Add a few dollops of whipped cream over half of the crepe. Spread about ⅓ cup of the strawberry sauce on top. Fold the crepe in half, then fold in half again to create a fan shape. Dust with powdered sugar, garnish with fresh mint and serve immediately.
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