Strawberry Crêpes with Almond Whipped Cream

Strawberry Crêpes with Almond Whipped Cream

There used to be a restaurant in Atlanta called The Magic Pan in Lennox Mall.  We took a trip there every year to do some holiday shopping that always included lunch.  I fell in love with crêpes.  Years later, when I went to Paris, I experienced crêpes as street food, dripping with lemon juice and sugar.  Rolled like a burrito or folded up tight, this super-thin pancake can’t be beat.

Versatility of Crêpes

Crêpes are extremely versatile.  From sweet to savory; from breakfast to main course to dessert – crêpes can do it all.  My favorite is for breakfast.  I can prepare everything the night before and set up a beautiful crêpe station full of fruits, nuts, fresh whipped cream, Nutella, and chocolate shavings.  Kids and adults alike will enjoy building their own beautiful masterpieces.  Strawberry is my favorite; followed closely by Nutella and banana.  Let your imagination run wild with this delightfully thin pancake.

A pancake by any other name

In Europe, and most of the world for that matter, Crêpes equals pancakes.  You rarely find the light fluffy buttermilk pancakes we’re used to in the States.  On Shrove Tuesday, or Mardis Gras as we know it, it was tradition to use up the rich foods of eggs, milk and sugar before the fasting of Lent began on Ash Wednesday. The custom of Pancake Tuesday is still kept in most parts of the UK and Ireland but if you order pancakes – Crêpes is what you’ll get.

Place a crêpe on a plate, place a large spoon of whipped cream topped by a few strawberries on half of the crêpe. Fold in half and repeat the same step until you end up with a triangle of sorts. Top with more whipped cream and strawberries. Dust with powdered sugar and top with chopped mint if desired.

More breakfast treats to try:

• Loaded Breakfast Pancakes 
• Copycat Whataburger Taquito
• Peaches and Cream Lattice Puff Pastry

Strawberry Crêpes with Almond Whipped Cream

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Dessert

Cuisine French

Servings 4

Calories 385 kcal

Equipment

• Crepe pan or other shallow frying pan

Ingredients

  

1x2x3x

• 1 cup AP flour
• 2 eggs
• ½ cup milk
• ½ cup water
• ¼ tsp salt
• 2 Tbs butter melted
• ½ cup heavy whipping cream
• 3 Tbs sugar divided
• 1 tsp almond extract
• 1 cup strawberries sliced
• Powdered sugar for garnish if desired
• Fresh mint chopped for garnish if desired

Instructions

 

• Hull and slice strawberries. Place in a small bowl and mix with 2 Tbs sugar. Cover and refrigerate while making the crêpes.

Make the Crepes

• In a large mixing bowl, whisk together the flour and the eggs.
• Gradually add in the milk and water, stirring to combine.
• Add the salt and butter and beat until smooth.
• Heat a lightly oiled crêpe pan (a griddle or wide, shallow frying pan works just as well) over medium-high heat.
• Pour about ¼ cup of the batter onto the hot pan and tilt the pan in a circular motion until the batter coats the bottom of the pan evenly.
• Cook the crêpe for about 2 minutes and when the sides are dry and the bottom is a nice light brown color, carefully loosen with a spatula and flip over, cooking another minute or 2.
• Repeat with the remaining batter then set cooked crepes aside while making the cream.

Make the Whipped Cream

• In a large bowl, add the cream, sugar, and extract.
• Beat until light, fluffy, and soft peaks form. Do not overbeat the cream or you’ll end up with butter and buttermilk!

Assemble

• Place a crêpe on a plate, place a large spoon of whipped cream topped by a few strawberries on half of the crêpe. Fold in half and repeat the same step until you end up with a triangle of sorts. Top with more whipped cream and strawberries.
• Dust with powdered sugar and top with chopped mint if desired.

Notes

Macerate your strawberries. By that I mean, slice them, toss them in a little sugar and place in the refrigerator for about 30 minutes. This will soften up the berries and create a little syrup as well - and who doesn’t like syrup?!?

Don’t worry if the first one or two crêpes don’t turn out. It takes a minute to make sure your pan is at the right temperature and you’re using just the right amount of batter to create nice and thin crêpes that extend all the way to the edges of the pan.

You can make the batter up to two days in advance, storing in the refrigerator. Let it come to almost room temperature before using. It should be thin enough to spread evenly and quickly over the pan.

Don't beat your cream too long or you'll end up with butter - which is still delicious on Crêpes.

Buttercream. Wait; there’s no buttercream in this recipe. I usually have little tubs of leftover buttercream in my fridge. If I do, I gently fold in a serving-size spoon of room temperature buttercream. I find this adds stability to the whipped cream and allows it to hold up under the weight of the fruit and crêpes. If you decide to go this route, simply omit the sugar from the whipped cream.

Nutrition

Calories: 385kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 126mgSodium: 617mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 622IUVitamin C: 21mgCalcium: 144mgIron: 3mg

Keyword Almonds, Crepe, Strawberries, Strawberry, Whipped Cream

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