It has been getting hotter and hotter on the east coast and my desire to turn on the oven to make a treat dwindling. Thanks to fiscal restraints, I have had to experiment a little less and stick to favourite recipes to avoid wasting money and food and wanted to share one of our favourite summer treats with you.
I once misplaced this recipe and just about had a heart attack! That just will not do. It definitely deserves to be shared and preserved online.
What an incredible treat to be able to make these crepes with my very own home-grown strawberries! Absolutely delicious and stunning. They take these crepes to a whole new level of deliciousness. It is also nice to know I can actual grow something with my black thumb.
You can find the original crepe recipe here. I have made it my own. Here is how I like to make it.
Whisk together 1 beaten egg, 1/4 cup skim milk, 1/3 cup water, 1 tbsp vegetable oil (I used safflower) and a bit of vanilla.
Add 2/3 cup flour, 1 tsp sugar and a pinch of salt to the wet ingredients. Whisk until smooth.
I normally also add cinnamon to boost flavour but also help with blood sugar maintenance. For the sake of food photography though, the crepes in the final photos were all made without vanilla and cinnamon to give them that perfectly bright and clean pale tone.
Crepe batter is usually supposed to sit for a while. I like to strain mine to remove any clumps and let it rest on my counter for at least 15 minutes.
You absolutely do not need a crepe pan to make these. I used to make them in my non-stick frying pan all the time. I did treat myself to a crepe pan so I got it out, melted some butter on it over medium high heat and used a small ladle to divvy out the batter. When the top of the crepe looks dry, flip. Set aside the cooked crepe and finish off the batter.
These are supposed to be healthier-treat so I prefer to make my crepes on the small side.
This recipe makes four to five smaller crepes so if you have a big family, make sure to at least double the recipe.
My favourite filling is to slather one half of the crepe with Nutella and then top with my very own strawberries, sliced.
Fold over and you are good to go! My newsletter readers know that I recently topped these crepes with a homemade strawberry-rhubarb sauce but I will share that step with you tomorrow. I used to just top this crepe with some strawberries and sprinkle with icing sugar. A classic!
I hope you enjoy these crepes! A recipe worthy of your precious home-grown strawberries. I have made these not just for me and my husband but for when company comes over too and they are always a big hit. You can make a whole bunch of them and then just reheat in the oven or microwave later on.
You can always create your own fillings so make sure to play with your food! This recipe is very flexible and delicious. Healthy, economical and so yummy, you can see why this is one of our favourite summer treats ever.