It’s definitely strawberry season where I live – this weekend is the annual strawberry festival! I’m pretty sure you can step outside and smell the sweetness of the famous strawberry donuts in the air if you try hard enough! This is the perfect recipe to make with all of those fresh strawberries in stores (or your garden, or local field!).
1 1/4 Cups Flour
1 1/2 Teaspoons Sugar
1/4 Teaspoon Salt
1 Teaspoon Baking Powder
3 Large Eggs
2 1/4 Cups Milk (2%)
3 Tablespoons Butter, Melted
Mix together the flour, sugar, salt, and baking powder until well blended. Add the eggs one at a time mixing well. Slowly pour in the milk and butter and mix for about 2 minutes until batter is smooth and thin.
Heat nonstick pan over medium heat. The pan is key for making crepes. Spray the pan liberally with a nonstick cooking oil between each crepe. Pour 3/4 cup of batter into ~9 inch heated pan and pick the pan up to quickly “swirl” the batter around the pan until the edges are slightly creeping up around the sides. You want the batter to be coated evenly around the bottom of the pan. The crepe will cook quickly, and begin to create bubbles in the batter. Cook about 1-2 minutes on one side, then with a large flipper lift the edges around the crepe until you can completely get under the crepe. Lift the entire crepe and flip. Cook for about 1 minute on the other side.
Strawberry Cream Filling that will delight your summer taste buds!
1 1/2 Cup of fresh strawberries, cleaned and leaves removed
One 8 oz. Tub Whipped Cream
1/2 Cup Strawberry Glaze
Dice the strawberries and set half of them aside. Using a small mixing bowl, put in 1/2 of the diced strawberries.
Add the whipped cream to the diced strawberries, then fold in the glaze.
Mix together lightly and spread approximately 1/4 of the mixture to a crepe, then roll the crepe.
Top with whipped cream and remaining diced strawberries. Serve warm and enjoy!