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Strawberry Dessert Crepes recipe

Paper-thin European pancakes are filledwith sweet fresh strawberries and whipped cream. Serve theseelegant roll-ups for breakfast or dessert.

Recipe: Strawberry DessertCrepes

2 pints fresh strawberries, washed, stemmedand sliced
1/2 cup firmly packed brown sugar
1 cup milk
1 cup all-purpose flour
1/8 teaspoon salt
3 large eggs
2 tablespoons butter or margarine, melted
1 cup whipping cream
2 tablespoons powdered sugar

  • Combine strawberries and sugar; toss lightlyuntil well mixed, then set aside.
  • Add milk to flour and salt; beat untilsmooth. Add eggs and beat well. Stir in melted butter.
    Refrigerate for one hour.
  • Coat a 10-inch skillet with vegetablecooking spray and place over medium heat until hot, but not smoking.Pour 1/4 cup batter into skillet and quickly tilt the pan tospread the batter in a thin, even film. Cook about 1 minute thenlift the edge to check for doneness. Shake loose and flip; cookon the other side for about 30 seconds. Place on a towel to cool.Repeat with remaining batter.
  • Whip cream until stiff peaks form. Spoonabout 1/4 cup strawberry mixture into center of each crêpeand top with whipped cream. Roll up, leaving the ends open.
  • Place seam side down in a serving dish.Dust crêpes with powdered sugar.

    Makes 8 servings.

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