Last Updated on July 20, 2009 by Hanna Trafford
These versatile crepes can fill many roles. You can fill them with strawberries and yogurt and serve for breakfast or top them with whipping cream, fill with strawberries and serve for dessert.
2 tablespoons of melted butter
4 cups of sliced, hulled strawberries
2 tablespoons of sugar
2 tablespoons of orange-flavoured liquor or orange juice
1-1/2 cups of flour
1 tablespoon of sugar
¼ teaspoon of salt
1-1/2 cups of milk
2 tablespoons of butter
1 tablespoon of orange flavoured liquor or orange juice
In a bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liquor or orange juice and whisk into dry ingredients. Cover and refrigerate for 1 hour.
Heat 8 or 9 inch crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour ¼ cup of batter into pan, swirling to coat; cook, turning once until golden – about 1 minute.
Transfer to plate and continue cooking crepes from the remaining batter.
In a bowl, combine strawberries, sugar and liquor. Let stand for 15 minutes.
Spoon ¼ cup of strawberry mixture onto centre of each crepe, fold sides over into thirds or spread the strawberry mixture over crepe and roll.
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Remember – your comments and suggestions are always welcomed and appreciated!