In honor of the first farm stand strawberries, I made crepes for probably only the second time in my life.
I am grateful to live in California where you can get the most beautiful, ruby red, sweet and juicy strawberries from April-October. When I was living in Hawaii, strawberries and stone fruit were the two produce items that I missed the most. But on the other hand, they have mangoes, pineapples and lilikoi. It's hard to have the best of both worlds.
Crepes are the perfect vehicles for fresh strawberries because they have a delicate flavor and texture that allow the berries to shine. After I graduated high school, I visited France and of course we had to try crepes from a stand. Without a doubt, Nutella and strawberry was the winner. When I tried to make them from scratch several years later, I was traumatized because they never turned out circular. It was always some weird alien shape with a hole or some horns. Little did I know, if I had kept trying, I probably would have liked making them a lot sooner than now especially after one of my friends encouraged me to try making them again.
I've talked about my difficulties with breakfast here before. To sum up, I'm generally pretty slow at eating breakfast and sometimes don't have the stomach for traditional things like eggs, oatmeal and sometimes American pancakes. But I do love fruit and sweet breakfast crepes are basically a vehicle for fruit and sweet fillings. They're also light and versatile and after getting over how "hard" they are to make, they are pretty darn easy.
I think the key is letting the batter sit overnight. It somehow gets super elastic and smooth and easy to swirl around in the pan and achieve a thin layer than its day of counterpart. But if you don't remember to do that, don't worry, you can still achieve crepes with a little more batter and some patience.
The batter is as easy as a Dutch Baby Pancake. It's practically the same ingredients but with a different method of cooking.
With a generous smear of lemon curd or Nutella and of course some strawberries, powdered sugar and even some whipped cream, these are the perfect weekend breakfast. Although I love chocolate, I think they're really excellent with some lemon curd (my go to curd is here)! To eat them on the weekday without any fuss, store them in the fridge in a sealed Ziploc bag. To reheat, warm in a pan and fill with as many toppings as your heart desires!
Definitely adding crepes to my weekend breakfast rotation!
Crepes with Fresh Strawberries
Yields: 10-12 7-inch crepes
- 2 large eggs
- 1 cup milk
- ⅓ cup water
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted, plus 2-3 teaspoons for coating the pan
Thoroughly mix all the ingredients together (minus the butter for the pan). Optional, but cover the batter and let it sit, preferably 1 hour or overnight in the refrigerator for even better results.
When ready to make your crepes, stir batter again if it has separated. Heat a 7-inch non-stick skillet to medium-high heat. Lightly coat with butter. Add batter, a scant ¼ cup at a time, quickly swirling it around the surface area of the pan to create a circular shape. Cook for 1-2 minutes per side or until golden brown. Continue with the rest of the batter.
To fill, spread lemon curd or Nutella on one crepe and layer with sliced strawberries. Fold in half and then in quarters. Serve immediately.
Leftover crepes can be stored in the refrigerator in a sealed Ziploc bag for up to 5 days. Reheat in a non-stick skillet.