Strawberry Filled Whole Wheat Crepes
Light, tender crepes made with a blend of whole wheat and all-purpose flour, filled with fresh strawberries and whipped cream for an easy breakfast or dessert.
Servings 6 servings
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons butter melted
- 1 cup sliced strawberries
- 1 ½ cups sweetened whipped cream
Instructions
- Measure the flours, sugar, baking powder, and salt into a bowl. Stir lightly to combine.¾ cup all-purpose flour, ¾ cup whole wheat flour, 1 tablespoon sugar, ½ teaspoon baking powder, ½ teaspoon salt
- Add the milk, eggs, and vanilla, and beat with a mixer until combined and smooth. (Alternately: combine all ingredients in a blender and process until smooth).2 cups milk, 2 eggs, ½ teaspoon vanilla
- 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.2 tablespoons butter
- 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 with butter and batter 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.1 cup sliced strawberries, 1 ½ cups sweetened whipped cream
Notes
- The batter should be very thin, similar to light cream. If it seems too thick, add a small amount of milk, one tablespoon at a time, until it reaches the correct consistency. A thin batter is essential for delicate crepes.
- Let the batter rest for 30 minutes before cooking. This allows the flour to fully hydrate and results in a more tender texture.
- Use a well-heated nonstick skillet and only a very small amount of butter to coat the pan. Too much butter will cause the crepes to cook evenly.
- Pour the batter into the pan and immediately tilt and rotate the skillet so it forms a thin, even layer. Work quickly, as the batter begins setting right away.
- Cook the first side until the surface loses its shine and looks dry, about 1 minute. The edges may lift slightly from the pan. Turn and cook the second side briefly, about 30 seconds.
- The first crepe is often less successful than the rest. Use it to adjust your heat level and the amount of batter if needed.
- Stack cooked crepes directly on a plate to keep them soft and flexible. They do not need to be separated while warm.
- Crepes can be made ahead. Store in the refrigerator for up to 3 days, stacked and wrapped well. For longer storage, place wax paper between each crepe, wrap tightly, and freeze for up to 2 months.
- To reheat, warm gently in a skillet over low heat or microwave briefly until just warmed through. Avoid overheating, which can make them dry.
Nutrition
Serving: 2filled crepes | Calories: 266kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 313mg | Potassium: 274mg | Fiber: 3g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 14mg | Calcium: 156mg | Iron: 2mg
