A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury. But here below you can find a delicious receipte of crepes with strawberries and cream.
Ingredients for the Crepes:
2 eggs, beaten
1 cup milk
1/4 teaspoon vanilla extract
4 tablespoon melted butter, divided
1 cup (5 ounces) all purpose flour
Pinch of salt
1 tablespoon sugar
For the Strawberries and Cream:
1 1/2 pounds (24 ounces) strawberries, quartered
1 tablespoon sugar
1 tablespoon orange liquer (like triple sec)
1 cup (1/2 pint) whipping cream
1 tablespoon sugar
Procedures:
1 – For the Strawberries and Cream: Combine cream and sugar in a large bowl. Using a hand blender or a whisk, whisk cream and sugar together until cream reaches stiff peaks. Cover and keep cool in the fridge.
2 – Place strawberries, sugar, and orange liqueur in a bowl, toss so the strawberries are coated, then allow to sit on the counter while you assemble the crepes.
3 – For the Crepes: Whisk together eggs, milk, vanilla, and 2 tablespoons melted butter. In a separate bowl whisk together flour, a pinch of salt, and sugar. Whisk wet ingredients into dry ingredients until no lumps remain.
4 – Using a heat-proof pastry brush, brush a 10-inch nonstick skillet with butter, then heat over heat until the butter begins to sputter. Add just under 1/4 cup of batter to the pan, then swirl the pan until the batter coats as much of the bottom of the pan as possible. Cook until batter begins to brown, about 1 minute. Using a rubber spatula, flip the crepe and cook until the other side is brown, about 1 minute. Remove from pan and repeat with remaining batter.
5 – Place 2 to 3 crepes on each plate and divide strawberries and a dollop of cream. Fold crepe in half and serve.