Two weeks back I went out with my friends so we could enjoy a nice breakfast– this week, I’m bringing a nice breakfast to you! (Not literally, unfortunately.)
I’ve always wanted to try making crépes after I had them at IHOP a while back, but I was a little nervous because they seemed like such delicate pancakes that would probably shrivel up if I looked at them wrong. But making crépes turned out to be quite easy!
Now, these aren’t professional French crepes or anything, but they’re still pretty darn good unprofessional crepes. They were the perfect accompaniment to my homemade strawberry sauce!
I had a whole box of strawberries lying around in the fridge and they were beginning to get a little mushy- not rotten, but they were past their prime and no one was touching them. I figured why not make a sauce since I had all these strawberries on hand?
The strawberry sauce is also really easy to make!
First, slice off the stems from your strawberries.
Add all your strawberries into a pot or saucepan and add along with it equal parts water and sugar, and a little lemon juice.
Then stir and bring it all to a boil. After it’s boiled, just keep it on low-to-medium heat, stirring occasionally, and cook the strawberries down to a sauce.
Just keep cooking, just keep cooking…(for about 25 minutes) and then you can serve it in a bowl. I let my sauce chill in the fridge so I could use it as a filling for the crepes I made the next day!
The crepes along with the homemade strawberry filling and a nice smear of cream cheese was perfect! I served these up to my mom and brother on his day off from school, and they too loved these thin, fancy pancakes!
Strawberry Cream Cheese Crépes Recipe
for the crépes (adapted from CYBERCHEF)
- 1 cup flour
- 1 tsp sugar
- ¼ tsp salt
- 2 eggs
- ½ cup milk
- ½ cup water
- ½ tsp vanilla extract
- 2 Tb butter, melted
- cream cheese, to serve
- powdered sugar (optional)
for the strawberry filling (adapted from Laylita’s Recipes)
- approx 3-4 cups of strawberries, hulled and sliced
- ¼ cup + 5 Tb sugar (adjust to your liking)
- ¼ cup water
- 2 ½ tsp lemon juice
Add hulled strawberries, sugar, water, and lemon juice to a pot. Bring to a boil. Let simmer for about 25 minutes. Serve warm or let chill in the refrigerator.
Combine flour, sugar, and salt together. In a separate bowl whisk eggs and milk. Add vanilla extract and mix again. Add the egg/milk mixture to the dry ingredients and begin mixing. Add water and melted butter and whisk until you have a smooth, runny batter (very few lumps).
Heat a skillet on medium and carefully grease it with an oiled paper towel. Ladle a big spoonful of the batter into the skillet, starting from the edge. Quickly rotate and tilt the pan so the batter covers the entire bottom of the pan. Cook for about 2 minutes. Give the pan a few shakes using the handle to see if the crépe moves. It it does, then it is done and you can flip it over to cook for 30 seconds on the other side. If not let it cook for a little bit more, before you flip.
To serve, add a spoonful of strawberry filling to one fourth of the crepe. Spread cream cheese on another fourth of the crepe, adjacent to the strawberry filling. Fold the crepe in half twice. Dust with powdered sugar and serve.