Strawberry Crepes

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 0.25 tsp kosher salt
• 2 large eggs
• 1.25 cups whole milk
• 0.25 cup water
• 2 tbsp unsalted butter – melted
• 1 tsp vanilla extract
• 1 pound strawberries – hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 0.5 tsp vanilla extract
• 1 tbsp unsalted butter – melted (for the pan)
• powdered sugar – for dusting (for serving)

Instructions

1. Make the batter: In a bowl, whisk flour, 1 tbsp granulated sugar, and salt. Whisk in eggs until a thick paste forms. Gradually whisk in milk and water until smooth, then whisk in 2 tbsp melted butter and 1 tsp vanilla. Strain through a fine-mesh sieve and let rest 30 minutes at room temperature.
2. Macerate strawberries: In another bowl, toss the sliced strawberries with 2 tbsp granulated sugar and lemon juice. Let stand 15–30 minutes, stirring once, until juicy.
3. Whip the cream: Beat heavy cream with 2 tbsp powdered sugar and 0.5 tsp vanilla to soft peaks, 2–4 minutes. Refrigerate until needed.
4. Heat the pan: Warm an 8–10 inch nonstick skillet over medium heat. Lightly brush with some of the melted butter for the pan.
5. Cook crepes: Pour about 0.25 cup batter into the center, tilting the pan to coat in a thin, even layer. Cook 45–60 seconds until edges look dry and the underside is lightly golden, then flip and cook 15–30 seconds more. Transfer to a plate and repeat, brushing the pan with butter as needed, stacking crepes and keeping them covered with a clean towel.
6. Assemble and serve: Spoon some macerated strawberries and their juices onto each crepe, add a dollop of whipped cream, and fold into quarters or roll. Dust with powdered sugar and serve immediately.