Strawberries and Cream Crepes

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, and salt.

Step 2: Add the eggs, milk, melted butter, and vanilla extract, whisking until the batter is smooth.

Step 3: Let the batter rest for 15 to 20 minutes for tender crepes.

Step 4: Heat a lightly greased nonstick skillet over medium heat.

Step 5: Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.

Step 6: Cook the crepe for 1 to 2 minutes until lightly golden, then flip and cook the other side for about 30 seconds.

Step 7: Transfer the cooked crepe to a plate and repeat with the remaining batter.

Step 8: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 9: Spread or pipe whipped cream onto each crepe and top with sliced strawberries.

Step 10: Roll or fold the crepes and place them on a serving platter.

Step 11: Dust generously with powdered sugar and garnish with extra strawberries before serving.

Storage and Reheating Tips

Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 2 days.

Reheat plain crepes gently in a skillet or microwave before filling.

Avoid storing filled crepes for too long, as the whipped cream may soften the crepes.

Freshly assembled crepes taste best when served immediately.