Brunch is a beautiful thing
It’s Sunday morning, you have nowhere to be, and you’ve got nothing but time
Why not spend that leisurely Sunday morning making an AWESOME breakfast?
Like my simple Crepe recipe with delicious strawberry filling. If you’re feeling extra indulgent we also added a little drizzle of chocolate on top 😉 Crepes aren’t the easiest to make technique-wise, but even if they don’t look professional they’ll still taste awesome!
For the Crepes:
Prep time: 30 minutes
- 1.5 cups flour
- 2 cups milk
- 1 whole egg
- 1 Tbsp canola oil
- 1/4 cup liquid honey (if yours is solidified, just melt it in the microwave before adding it to your batter)
- 1/2 tsp Vanilla
- Pinch of salt
Whisk together ingredients (should be a very thin batter). Let it sit while you pre-heat your pan
If you don’t have a “crepe pan”, any frying pan with at least 1 inch high sides will do. Don’t use a big electric skillet like you might for pancakes, because the batter is too runny.
1. Warm up your pan to medium heat. Add a bit of butter so the crepes don’t stick. The pan is hot enough when the butter bubbles.
2. Add 1/3 cup crepe batter to your pan. Gently tilt the pan in a circle so the batter spreads out over a larger surface area. The idea here is you want the thinnest layer of batter possible. Cook about 1 minute (until you can see air bubbles under the surface of the crepe. If you give the pan a little shake, the crepe should easily slide around.
3. Gently (and I mean GENTLY) flip your crepe over. If you’re really talented you can do this by holding the frying pan and tossing the crepe in the air, but you might lose a few in the process! I take my largest spatula and gently pick up the edges. If I move fast I can flip it with my fingers, but be careful because it’s HOT.
4. Cook another 30 seconds or so on the other side. Slide the crepe onto a plate and keep warm while you cook the rest.
I used one pint of fresh strawberries, but frozen strawberries would work great for this as well
- Two cups sliced strawberries (if yours are frozen whole ones, just mash them a bit once they’re thawed, or leave them whole….it’s your breakfast!)
- 1/4 cup liquid honey or white sugar
- 1/2 cup water
- 1 Tbsp corn starch, dissolved in 1/4 cup cold water
1. Add all ingredients except corn start to a small pot. Cook over medium heat until strawberries are soft and cooked, stirring often.
2. Add cornstarch slurry and turn up the heat to boil to allow the cornstarch to thicken the liquid. Remove from heat and let it sit for a few minutes before serving
To assemble your crepes, simply spoon some of the filling into your crepe, fold the sides over, and drizzle with a bit of chocolate sauce (if you like). You could also fill your crepes with peanut butter (’cause protein) and bananas, or any other fruit combination you like. The sky’s the limit!