Have you ever made or even eaten Crepes? I have never made them, but found this recipe in my Family Circle magazine that looks easy enough for me to give it a try. I like to store my recipes on my blog so I can find them while in the grocery or away from the house. It also makes them very easy to share. If you test this recipe out, I’d love to hear how your Crepes turned out.
Crepes With Strawberries (Recipe makes 16 Crepes)
- 2 eggs
- 1 cup skim milk
- 1/2 teaspoon almond extract
- 1/2 cup cornstarch
- 1/2 cup flour
- 1 tablespoon oil,
- 2 teaspoons sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- pinch of ground allspice
Wish your eggs in a medium bowl and add in the rest of the ingredients from above. Refrigerate for 20 minutes and then stir.
You will need an 8-inch non stick skillet. Heat it over medium-high heat until hot. Pour in 2 tablespoons of batter to your skillet. Tilt and rotate your pan to make sure that the batter coats the bottom of the pan. Cook this for 30 seconds or until your crepe is looks brown on the bottom and the edges are dry. Use a spatula (silicone is preferred) and flip your crepe and cook for an additional 5 seconds. Now it is time to place your crepe on a sheet of wax paper. Continue to make the rest of your crepes, making sure to place a wax paper in between each one as you stack them in a pile after each one is made.
Once all the crepes have been cooked. You can take each one, spread with Nutella and scatter sliced strawberries on top. Now you can fold the crepe over and lightly sprinkle confectioners’ sugar and cocoa powder on top.
After looking through several Strawberry Crepe images, I found this image from www.thedailygreen.com that looks like the one in my magazine that is shown with the recipe. It looks like there are tons of Crepe variations, so make the Crepes and feel free to explore more filling and topping variations. Here’s a few Crepe variations which were suggested to me from the ladies at MommyEdition.
Photo Credit: www.123rf.com
Do you currently make Crepes? If so, what types of fillers or toppers do you use?