Just a quick post today to wish you a Happy Canada Day and to share our strawberries. Strawberry harvest is big this year. The farmer keeps giving us big baskets full of red, juicy and perfectly ripe berries. We’ve been packing them in lunch boxes, eating them as snacks, added them to cereal and even made this quick dessert.
I made savoury crêpes the other night and kept a couple on the side for dessert. While I like my sweet crêpe with lemon and sugar, we thought we’d make them a little more special this time by adding whipped cream and quickly stewed berries. They turned out a little fancy and perfectly red and white for Canada Day! Enjoy!
Ingredients
- 200 g flour
- salt
- 4 eggs
- 200 ml milk
- 200 ml water
- vegetable oil
- 1 cup fresh strawberries
- whipping cream
- sugar
Instructions
- Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are not lumps. Let rest about 30 minutes at room temperature.
- While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Add a teaspoon of sugar. Put aside.
- Wash your strawberries and cut into manageable pieces. Add to small sauce pan with a splash of water and a tablespoon of sugar. Heat until slightly soft and berries release juice. Put aside.
- Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
- Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream and berries.
Notes
The original crêpe recipe is from the Tiptopf cookbook and I've been making variations of it for the last 25 years.
