Strawberry Crepes Recipe

How to Make Strawberry Crepes

1. **Filling:**
2. Hull, rinse, and slice 1 pint of strawberries.
3. Add 2 tablespoons of brown sugar and toss gently until the strawberries are well coated.
4. Set aside.
5. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Refrigerate until ready to use.
6. **Crepes:**
7. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 large eggs, 1 cup milk, 2 tablespoons melted unsalted butter, and 1/4 teaspoon salt until smooth.
8. Heat a crepe pan or non-stick frying pan over medium heat.
9. Once heated, remove from heat and lightly spray with cooking spray.
10. Pour 1/3 cup of batter into the hot pan, quickly tilting and swirling the pan to spread the batter evenly.
11. Cook for 30-45 seconds, or until the edges appear dry and you can easily slip a spatula underneath.
12. Flip and cook for another 30 seconds. The crepe should not be browned.
13. Remove the crepe from the pan and place it on a plate. Repeat with the remaining batter, spraying the pan with cooking spray between each crepe.
14. Stack the crepes with wax paper between each to prevent sticking. Crepes can be made ahead of time.
15. To freeze, wrap each crepe individually in wax paper, then place them in a plastic bag and wrap in foil. They stay moist if frozen while still slightly warm.
16. **Assembly:**
17. Spread 1-2 heaping tablespoons of whipped cream down the center third of each crepe.
18. Top with a spoonful of the strawberry mixture.
19. Fold one side of the crepe over the filling, then fold the other side over.
20. Top with an additional spoonful of the strawberry mixture and whipped cream.
21. Drizzle with chocolate syrup, sprinkle with shaved chocolate, and/or top with sliced almonds (optional).
22. Enjoy!