Prep: 10 minutes
Ready in 30 minutes
Makes about 8 crepes
- ¾ cup all-purpose flour
- 2 t. sugar, granulated
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 2 cups strawberries sliced
- 1 T. powdered sugar
In a large mixing bowl, whisk together the eggs, milk and melted butter. Gradually add in the flour, granulated sugar and salt. Beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 3 Tablespoons of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe until lightly brown and dry on top. Loosen with a spatula, turn and cook the other side. Remove to cool.
Wash and hull strawberries. Slice, sprinkle with powdered sugar and set aside.
To assemble, fill crepes with strawberry filling and roll seam side down on to plate.
Garnish, if desired top with dollop of vanilla yogurt or light whipped cream.
Last Modified on 4/26/2011 3:54:45 PM