This simple strawberry crepes recipe will make any morning feel fancy.
Learn how to make strawberry crepes.
Served for breakfast or dessert, this dish is sure to impress.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
What’s the Difference Between a Crepe and a Pancake?
A few differences will stand out between crepes and pancakes, despite both having similar ingredients.
First, crepes are typically very thin.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
In fact, they can usually be folded to capture their fillings, whether sweet or savory.
Second, pancakes are made with a leavening agent, such as baking powder or baking soda.
This means pancakes will cook up thick and fluffy while crepes are thinner.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
This recipe calls for making the crepes in a six-inch pan so you they are more manageable.
There are just seven ingredients total, eight if you count the water.
What’s in Honeyed Strawberries?
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Why Do You Rest Crepe Batter?
It hydrates the flour and allows the eggs to marry into the rest of the ingredients.
The resting period for crepe batter is crucial, so dont skip it.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Plus, its versatile.
Serve it for abrunchgathering on a Sunday or for a midweekbreakfastwhen your family could use a little pick-me-up.
Or, make it for dessert, in which case, be sure not to skip thehomemade whipped cream.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
all-purpose flour
1/2tsp.grated lemon zest (from 1 lemon)
3Tbsp.,plus 1 tsp.
Add flour, and blend until smooth, about 5 seconds.
Cover blender, and place in refrigerator; let rest 20 minutes.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Make Crepes:
Remove crepe batter from refrigerator.
Heat a small (6-inch) nonstick skillet or crepe pan over medium.
Add 1/2 teaspoon of the melted butter, and swirl to coat skillet.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Add 1 1/2 tablespoons batter, and swirl to coat skillet.
Swirl skillet to loosen crepe, and gently flip using a spatula and your fingers.
Cook until golden, about 30 seconds.
Transfer to a plate.
Repeat with remaining butter and batter.
Serve:
Serve crepes immediately with Honeyed Strawberries and, if desired, whipped cream.
