Strawberry Breakfast Crêpes

Teresa Ambra

Strawberry Breakfast Crêpes are spectacular! The crepes are filled and topped with a very easy fresh homemade strawberry filling. We like to garnish them with whipped cream and fresh strawberries. You can also fill the crêpes with sour cream or yogurt and any flavor jelly or pie filling you desire. Have a mouthwatering company or holiday breakfast by putting these rich, decadent and extra sweet crêpes on your menu!

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast

Cuisine French

Servings

Calories 377 kcal

Equipment

1 crepe pan or large non-stick skillet
1 spatula
1 sauce pan
1 sharp knife to cut strawberries
measuring cups
measuring spoons
1 large mixing bowl
1 electric mixer
1 wooden spoon
1 potato masher

Ingredients

CRÊPES:

1 1/2 cups UNBLEACHED all-purpose flour
1 tbsp. granulated sugar
1/2 tsp. baking powder
1/2 tsp. sea salt
2 cups milk (I prefer 2% milk)
2 large eggs
1/2 tsp. vanilla extract
2 tbsp. unsalted butter melted
sour cream or butter to spread on crêpes
Favorite jams or jellies to spread inside crêpes
powdered sugar

STRAWBERRY GLAZE:

8-10 oz. fresh strawberries
1 cup granulated sugar
3 tbsp. cornstarch
1/3 cup water

Instructions

CRÊPES:

Measure flour, granulated sugar, baking powder, and salt into a bowl.
Stir in remaining ingredients.
Beat with electric mixer until smooth.
For each crêpe, lightly spray or oil an 8-inch skillet.
Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter comes bottom.
Cook until light brown about 1 minute on each side.
Flip crêpe over and brown on other side.
Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
If desired, while warm, spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crêpes; roll up.
Sprinkle with powdered sugar.
Makes 12 crêpes.

STRAWBERRY GLAZE:

Mash enough fresh strawberries to measure 1 cup.
Blend 1 cup granulated sugar and 3 tbsp. cornstarch in small saucepan over low to medium heat.
Stir in 1/3 cup water and the mashed strawberries.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir about 2-3 minutes or until mixture has thickened.
Spread about 1/4 cup strawberry filling over each crêpe and roll up; leave about a one-inch border on the bottom of each crêpe.
Sprinkle crêpes with powdered sugar.
Serve any remaining glaze over top of crêpes.
If desired, add whipped cream and fresh strawberries for garnish.

Notes

NOTE: A larger skillet can be used if necessary. We usually make 1 1/2 batches at a time which makes about 20 crêpes. Easily serves 4-6.

NOTE: We spread warm crêpes with a thin layer of sour cream (you can also use Greek or Icelandic yogurt) or butter and then a thin layer of our favorite jellies, jams or preserves. Roll up tightly and place on plate. Sprinkle heavily with powdered sugar. Serve.

NOTE: You can also substitute pie fillings or fresh fruit for the jelly if desired.

NOTE: This works best with cooking spray or oil. Butter is not recommended to fry the crêpes.

NOTE: I prefer using 2% milk in the recipe. I had to use some half-and-half and dilute it with water because I didn't have milk on hand.

Recipe adapted from Betty Crocker cookbook, circa 1972.

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Nutrition

Calories: 377kcalCarbohydrates: 71gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 87mgSodium: 270mgPotassium: 317mgFiber: 1gSugar: 44gVitamin A: 350IUVitamin C: 27.2mgCalcium: 170mgIron: 1.1mg

Keyword breakfast, brunch, crepes, main dish, strawberries

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