Strawberry crepes are one of my favorite foods of all time. Once every few months, TJ and I splurge for breakfast and go to a little crepe shop up the street. TJ will usually get something different when we go, but I never waiver from my beloved strawberry filling. Maybe it’s because it’s kind of like having dessert for breakfast? As much as I love them though, the idea of making them at home seemed super intimidating. I mean, it’s a crepe – people don’t just whip those up at home. Last weekend though, I decided to get ambitious and give it a try. Guess what I found out? Crepes aren’t intimidating at all. They’re actually pretty easy to throw together. You know what else I found out? They taste even better at home than they do from a restaurant. Mind blown. These would be perfect for Easter brunch – not to mention, they’d really impress of all your guests!
For strawberry sauce:
1/2 cup water
1 cup strawberries, diced
For the crepes:
1/4 cup milk
1/4 cup water
1 tbsp butter, melted
1 tsp vanilla
1/8 tsp salt
1/2 cup flour
For the filling:
1 1/2 cups sliced strawberries
Start by making the strawberry sauce. In a small saucepan, combine the sugar and water over medium heat.
Stir until the sugar is completely dissolved, and then add in the diced strawberries.
Bring to a boil, and boil for 5 minutes.
Reduce heat, and simmer for another 5 minutes, until the strawberries are mushy.
Remove from heat, and set aside. To make the crepes, combine the egg, milk, water, butter, and vanilla in a small bowl.
Stir in the flour and salt.
Heat a small frying pan over medium heat, and spray with cooking spray. Scoop 1/4 cup of batter into the pan, and tilt it to coat the pan evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Flip, and cook the other side for another 1-2 minutes.
Fill the crepes with sliced strawberries, the strawberry syrup, maple syrup, and whipped cream.
Fold together, and top with additional strawberry syrup and whipped cream, if desired. Enjoy!