Strawberry Crepe Recipe

Strawberry Crepe Recipe

Call it Breakfast, Brunch or Dessert...but call it EASY!

Invite friends over to sample this strawberry crepe recipe. Make it for brunch, afternoon tea, or even as the star of your next dessert party. No matter the celebration, your guests will enjoy sampling chocolate or vanilla flavored crepes. Pair them with individual bowls of several toppings and you've got yourselves a party. Combinations will consist of strawberries drizzled over chocolate crepes, or maybe smothered in whipped cream? Perhaps hot fudge and pineapple bits will adorn the vanilla crepes?

Let your guests come up with their favorite combinations. But do try our easy strawberry recipes to insure that your evening is a culinary success! It's that simple!

Enjoy!

Basic Strawberry Crepe Recipe

Ingredients:

1 1/2 cups milk
2 tablespoons vanilla extract
1 tablespoon rum, brandy, or liqueur
3 large egg yolks
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups, sifted all-purpose flour
5 tablespoons melted butter
1/4 cup vegetable oil, for brushing pan

Instructions:

In a small bowl or blender, beat the milk, vanilla and rum
Beat in the yolks, sugar, salt and flour; lastly adding butter
Beat for about a minute
Place in an airtight plastic container and refrigerate for at least 2 hours
You can refrigerate the batter overnight
Brush a 6 1/2 to 7-inch crepe pan or skillet with oil
Heat over meduim flame until hot
Remove the pan from the heat source and pour 2 tablespoons of the batter into the middle of the pan
Tilt the pan quickly so that the batter now covers the entire bottom of the pan
Return the pan to the flame for one minute
Lift edges of the crepe with a spatula, or flip in the pan, to turn
The bottom of the crepe should be golden brown
Cook on second side fo 30 seconds
Slide crepe onto serving plate
Repeat the process with the remaining batter until all the crepes are made

To keep the crepes warm before serving, place them in a covered, ovenproof dish and place in a 200 degree F oven.

Or you can prepare them the day before and erheat, covered with foil in a 300 degree F oven, until warm.

To make chocolate crepes, substitute 1/4 cup of cocoa powder for 1/2 cup of the flour.

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