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:
Strawberry Crêpes with Almond Whipped Cream
Ingredients
- 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.
