Christy Rost
celebrating home and family

French Strawberry Crepes

| Christy Rost
  • 2 eggs
  • ¾ cup milk
  • 1 ½ tablespoons sugar
  • Pinch of salt
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla
  • ¾ cup flour
  • ½ cup strawberry jam
  • ¼ cup confectioners’ sugar
  • 1 pint fresh strawberries, rinsed, hulled, and halved
  • 2 teaspoons granulated sugar

In a medium bowl, beat eggs with a whisk. Add milk and whisk until well blended. Gradually add flour, whisking until the batter is smooth. Stir in melted butter, sugar, salt, and vanilla. The batter should have the consistency of fresh cream.

Preheat a greased 8-inch skillet over medium heat. When it is hot, add a scant ¼ cup of batter and swirl to coat the bottom of the pan. Return the skillet to the heat and cook just until the edges of the crepe begin to brown. Loosen the crepe with a fork, turn it over, and cook the other side 10 seconds. Transfer the crepe to a platter and cover it with a towel so the crepe maintains its moisture. Continue cooking remaining batter and stack crepes, covering with the towel.

To serve, spread each crepe with strawberry jam, fold them into triangles, and dust with powdered sugar. If desired, top with fresh strawberries tossed with a little granulated sugar.

Yield: approximately 10-11 crepes

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