Wednesday, July 24, 2013

Crepes with Strawberries & Cream

The cream is what makes these so divine!

I made crepes for the first time this morning, and they turned out phenomenal. 
Tyler described them as being a "10 out of 10!"
His brother, sister, and our overnight house guest all raved about how good they were!
I'm already ready for round 2 of these!

While they were a little bit more labor-intensive for a breakfast....maybe time-consuming is a better choice of words, they were well worth the extra effort. Probably something I'll make every once in a while, now that I know how doable it is.  They have a great texture and the strawberries and cream complimented them well.  Use a good non-stick skillet for these and don't be discouraged if your first one doesn't turn out perfect. Also, the original recipe calls for the crepe batter to be mixed up with a blender.  I hate having to dig out my blender and clean it up, so I just used an electric hand mixer. I think the hand mixer gave me a lumpier-appearing batter than a blender would, but, lumpy batter or not, mine still turned out awesome.  

Step 1: Cream
Make this first so it can refrigerate while you complete the other steps.
Whip together until soft peaks form:
4 oz. cream cheese, softened
1-1/2 c. heavy whipping cream
1/3 c. powdered sugar

Step 2: Strawberries
Get these strawberries marinating while you're cooking your crepes.
For 12 crepes, I used about 2 lbs. of fresh sliced strawberries. 
I just sliced them up and sprinkled about a tablespoon of sugar on them.

Step 3: Crepes
makes 12--10" crepes
Combine the following in your blender or with an electric mixer:
4 eggs
1/2 c. melted butter
1/3 c. granulated sugar
1 c. milk
1/4 c. water
1 T. vanilla extract
pinch of salt
Slowly incorporate until smooth:
1 c. all-purpose flour
Cook crepes in an 8-10 inch (preheated) non-stick skillet over medium heat.  Pour approximately 1/4 cup of crepe batter into skillet, being sure to gently tilt or swirl the skillet until the batter is covering the bottom of the pan.  It should be a very thin layer.  (I used a 10 inch skillet, and just over 1/4 cup of batter per crepe.)  Once the crepe can easily lift up around the edges and looks mostly set up (shouldn't be more than a minute), flip with a spatula and allow to cook for another 15 seconds or so, just to gently brown the other side.  (Omelette technique?) If you notice that there is an exceptional amount of residual butter on your crepes, I would suggest separating with a paper towel as you stack them. Assemble as shown below--best eaten on crepes that are no longer warm.  


Recipe inspiration from:  Little Yellow Barn

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