I love crepes. When I was a kid, my mom would make them on special occasions. It was what I always wanted for my birthday breakfast. A super thin, delicate pancake filled with fresh fruit and topped with a dusting of powdered sugar and a dallop of whipped cream. Yum.
This delicious and elegant breakfast is actually very quick and easy to whip up. Takes about 20 minutes total.
You could make a big batch of these and serve them at a brunch, a bridal shower, or a baby shower. It’s a great breakfast for any holiday or special occasion.
You can make the crepes ahead of time, stack them in a warm oven, and fill them with fruit right before you serve them.
I’ve also seen these done with a fruit salsa of diced up strawberries, bananas, blueberries. But today, we just did strawberries.
Kids LOVE this breakfast.
This recipe yields 6 crepes.
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 pint of sliced strawberries
2 T sugar
1 cup of heavy whipping cream
3 T sugar
1 t vanilla
And powdered sugar for dusting.
Wash and slice your strawberries and place them in a bowl. Mix with sugar.
Make your whipped cream. Whip cream, sugar, and vanilla until stiff peaks form.
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth. (I threw everything into a bowl and used my hand blender. Either way works)
Heat a lightly buttered griddle or non-stick skillet over medium heat. I find the skillet works better because it is easier to tip. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tip and rotate pan to spread batter as thinly as possible.
Flip over when the batter is set and the crepe is just beginning to brown. Cook until the other side begins to brown.
Stack finished crepes on a plate, cover with a damp towel and set into a warm oven.
To serve, fill each crepe with 1/4 cup sliced strawberries and roll up. Top with a dusting of powdered sugar and a dallop of whipped cream.