strawberry crepes

Dreaming of France? Try these over-the-top delicious, buttery crepes stuffed with sweet strawberries and whipped ricotta and honey. And they're also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!

Strawberry Crepes with Whipped Honey Ricotta

unsalted butter,

all-purpose flour

salt

eggs,

water

sugar

vanilla extract

strawberries (about 2 cups sliced)

Strawberry jam (optional)

container (16 ounces) whole milk ricotta

lemon juice

lemon

honey (or

MELT THE BUTTER

Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.

MIX THE INGREDIENTS

Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.

CHILL THE BATTER

Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.

COOK THE CREPES

Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.

FILL THE CREPES

Once your crepes are cooked, you can fill as desired and serve! 

MAKE RICOTTA FILLING

Mix together the ricotta, lemon juice, zest, and honey. 

ADD FILLINGS TO CREPE

When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!

For the Filling:

Strawberry Crepes are so easy to make. Perfect for breakfast or dessert, crepes are such a wonderful alternative to pancakes.

Fresh Strawberry Crepes

eggs beaten

milk

c all purpose flour

T butter

T sugar

vanilla

(Extra melted butter for greasing the pan)

strawberries

c strawberries

T confectioner’s sugar

T orange juice

sour cream

c brown sugar

In a 4 cup measuring cup beat eggs, and then add milk and water. Whisk well.

Gradually mix in flour. This mixture should end up smooth, so if you prefer to use an immersion blender that works, too! Add melted butter, sugar and vanilla and mix well.

Batter should be smooth and have the consistency of a thin heavy cream.Heat your teeny pan and and brush well with melted butter. You don&#8217;t want the pan too hot or your crepe will burn. Medium high usually works for me, but you may have to lower the heat if it gets too hot. A drop of water should bounce and sputter, not evaporate immediately if you need to check the temp of the skillet.

Pour in about 1/4 to 1/3 c of batter starting in the center of the pan and pouring in a spiral fashion. Now swirl the pan and make sure you have enough batter covering the bottom of the pan and that it is even in depth. Cook until the bottom is light golden in color. This takes about a minute. If you cook the crepe on too high of heat it will get too crisp. Using tongs gently lift the crepe to check. If it is ready, turn over and cook the other side until done, but it doesn&#8217;t have to turn gold on this side.

Now you&#8217;ve got it! Brush pan with butter and repeat! Crepes can be stacked and kept warm under a towel until ready to fill.

Combine strawberries with a bit of sugar if needed.

Put strawberries in a deep bowl or cup and using immersion blender blend until desired consistency. Stir in sugar and juice or liquor.

Strawberry Sauce

Mix together and use for a dollop. Lots of dollops!

To Assemble:
Fill crepes with fresh strawberries. Surround one side with some strawberry sauce. Top with a dollop of sour cream brown sugar sauce.

Sour Cream Brown Sugar Sauce:

I love crepes and make them often. Yours look delicious and I wish I had one right now for dessert.

Rarely eat sweet crepes but make savoury ones often - having had the same Le Creuset crepe pan all my life methinks . . . and, yes, the first crepe is never any good (!) and naturally has to be  taste-tested !  And I still get a shock when I see Chicago John commenting and know I have to look at dates . . . 2013 !  Just sent him a note about five minutes ago . . . :) !

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