Side Pannel
Strawberry Breakfast Crêpes
Strawberry Breakfast Crêpes
- Recipe Submitted by maryjosh on 08/30/2018
Ingredients List
- CRÊPES:
- 1 1/2 cups UNBLEACHED all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 cups 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 sugar
- 3 tbsp. cornstarch
- 1/3 cup water
Directions
CRÊPES:
Measure flour, sugar, baking powder, and salt into a bowl.
Stir in remaining ingredients.
Beat with rotary beater until smooth.
For each crêpe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly.
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 sugar.
Makes 12 crêpes.
STRAWBERRY GLAZE:
Mash enough fresh strawberries to measure 1 cup.
Blend 1 cup sugar and 3 tbsp. cornstarch in small saucepan.
Stir in 1/3 cup water and the strawberries.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir in minute.
Spread about 1/4 cup over each crêpe and roll up.
Sprinkle crêpes with powdered sugar.
Serve any remaining glaze over top of crêpes.
Measure flour, sugar, baking powder, and salt into a bowl.
Stir in remaining ingredients.
Beat with rotary beater until smooth.
For each crêpe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly.
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 sugar.
Makes 12 crêpes.
STRAWBERRY GLAZE:
Mash enough fresh strawberries to measure 1 cup.
Blend 1 cup sugar and 3 tbsp. cornstarch in small saucepan.
Stir in 1/3 cup water and the strawberries.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir in minute.
Spread about 1/4 cup over each crêpe and roll up.
Sprinkle crêpes with powdered sugar.
Serve any remaining glaze over top of crêpes.
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