Crepes with Strawberries and Cream
These sweet crepes with delicious toppings are as easy to make as pancakes! They’re perfect for breakfast, or they make a fun and delicious afternoon snack for the whole family. Depending on how you like to eat your crepes, you can fold them, eat them open-faced, or roll them up and eat them with your hands.
Carly Knowles, MS, RDN, LD
3 large Organic Valley Eggs
1 cup Organic Valley Grassmilk
¼ cup water
2 Tbsp. Organic Valley Unsalted Butter, melted
2 Tbsp. maple syrup
1 tsp. vanilla extract
1 cup all-purpose flour
¼ tsp. salt
Strawberry jam (or other jam)
Fresh strawberries, sliced
Homemade Whipped Cream
In a large bowl, whisk together the eggs, milk, water, melted butter, maple syrup, and vanilla extract. Add the flour and salt and whisk until the batter is smooth. The batter should be the consistency of heavy cream; if necessary, add more milk to thin or flour to thicken.
On the stovetop, heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Grease the pan with a little butter or cooking spray and pour ¼ cup batter into the pan. Quickly swirl the batter around in a circle, spreading it evenly to the edge of the pan in a thin, even layer. Let the first side cook for 30 to 60 seconds or until the edges of the crepe begin to lift away from the pan and the underside begins to brown slightly.
Using a metal spatula and assisting with your fingers, flip the crepe over and cook for an additional 30 to 60 seconds until the second side is lightly browned. Remove to a plate and repeat until the batter is gone, greasing the pan about every third or fourth crepe (batter should make 8 to 10). Keep the finished crepes warm by stacking them and covering with a clean kitchen towel.
Fill your crepes with your favorite toppings! Place one crepe on a plate and spread it with strawberry jam and a spoonful of yogurt, or add a layer of fresh strawberry slices and a dollop of whipped cream. Serve immediately.