Strawberry Crepes
  • 2 large eggs
  • 1 1/2 cup milk
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan
  • 1 cup strawberries, sliced
  • maple syrup
  • heavy cream, whipped




In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds, transfer to warm plate.  Continue until all batter is gone.  Top with strawberries, maple syrup and whipped cream.



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