Treat your friends and family to this delicious twist on traditional crepes. These Strawberry Filled Whole Wheat Crepes are a great choice for either breakfast or dessert!
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Standing time: 30 minutesminutes
Total Time 58 minutesminutes
Servings 6servings
Ingredients
¾cupall-purpose flour
¾cupwhole wheat flour
1tablespoonsugar
½teaspoonbaking powder
½teaspoonsalt
2cupsmilk
2eggs
½teaspoonvanilla
2tablespoonsbuttermelted
1cupsliced strawberries
1 ½cupssweetened whipped cream
Instructions
Measure the flour, sugar, baking powder, and salt into a bowl. Stir lightly to combine.
Add the remaining ingredients and beat with a mixer until combined and smooth. (Alternately: combine all ingredients in a blender and process until smooth).
Set the batter aside to rest for 30 minutes before proceeding with the recipe.
Heat an 8 or 10-inch nonstick skillet over medium heat.
Add a tiny amount of butter (no more than 1/2 teaspoon) to the pan and heat until bubbly.
Pour a scant 1/4 cup of batter into the skillet. Immediately tilt and rotate the pan until the batter covers the bottom.
Cook until lightly browned on bottom (about 1 minute).
Flip and cook the other side (about 30 seconds).
Repeat until all batter is used stacking the crepes on a plate as they are completed.
To Serve:
Place a small amount of whipped cream on one-quarter of a crepe. Top with a few strawberries. Fold the crepe in half and then in half again. Serve with additional whipped cream.
Notes
If you prefer to serve a rolled crepe, spread whipped cream down the center of one crepe. Top with strawberries and roll up. Sprinkle with powdered sugar and serve with additional whipped cream.
Crepes may be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 2 months. See more information in the post.