For the crepe batter
3/4 cups all-purpose flour
1/2 tablespoon sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1/4 teaspoon vanilla extract
1 large eggs
butter
For the filling
whipped cream
strawberries
cherries (pits removed)
Directions:
1. Mix together the flour, sugar, baking powder, and salt in a bowl
2. In a separate bowl, whisk the milk, extract, and egg together. Add the liquid mixture to the flour mixture and whisk together until smooth.
3. Heat a small skillet or crepe pan until medium hot. Melt a small amount of butter in the pan to make sure the pan is greased. Pour about a quarter cup or less of the batter into the preheated pan.* Immediately tip and rotate the skillet so that there is a thin coating of batter over the bottom of the pan. Cook until it is light-colored on one side. Turn over the crepe using a spatula to cook the second side. Remove the cooked crepe to a plate. Repeat the process until you have finished with all the batter. You can stack the crepes between sheets of waxed paper. This recipe should make 6-8 crepes.
4. cut strawberries into small slices and/or cut the cherries into quarters.
5. Add 2 tablespoons of whipped cream** to the center of the crepe. Add the strawberries or cherries or both! Fold the crepe like you would fold a burrito by folding in two sides then folding in one side tucking in the filling and roll to the other side.
Cook’s Note:
*The secret to cooking crepes successfully is to rotate the pan to spread the batter as soon as it hits the hot pan.
**For a homemade whipped cream recipe, see my nutella whipped cream recipe except don’t add the nutella. However, this recipe would be very complementary with the nutella whipped cream as well.