Crazy for Crepes

Turn a weekend breakfast into a berry yummy event with this simple recipe for the classic French pancakes.

Everything in this slideshow

1 of 8

Photographs By Carl Tremblay

Much like tortillas, crepes can serve as versatile wraps for just about any filling you or your kids can dream up—from savory to sweet—and they work for breakfast, lunch, and dinner. Most often, the thin, delicate pancakes are rolled around sweeter fillings, such as chocolate and fruit. Here, I've opted for a simple strawberry version that my three daughters love. Learning how to cook perfectly round crepes may take a little practice (see my tips on the following slides), but the end result will be delicious, no matter the shape.

Get the Recipe
2 of 8

Make the Strawberry Filling

Photographs By Carl Tremblay

Make the Strawberry Filling

In a medium saucepan, stir the strawberries and sugar together. Let the mixture stand until the fruit's juices release, about 30 minutes. If you're using frozen strawberries, heat them with the sugar over medium heat until they're defrosted, about 2 minutes.

3 of 8

Make the Batter

Photographs By Carl Tremblay

Make the Batter

In a small bowl, whisk together the cornstarch and lemon juice. Combine them with the strawberry mixture. Simmer the sauce on medium-low until it thickens, about 10 minutes, then set it aside.

Place the milk, eggs, flour, sugar, and salt, plus 3 tablespoons of the butter, in a blender and process until smooth, scraping the sides as needed, about 1 minute.

4 of 8

Make the Crepes

Photographs By Carl Tremblay

Make the Crepes

Heat the oven to 175° and warm a 10-inch nonstick skillet over medium heat. Brush the skillet with some of the remaining butter, then form a crepe in the pan, as shown at left (more tips on the next slide). Cook the crepe until the edges pull away from the skillet and the bottom is golden brown, about 2 minutes. Flip the crepe with a rubber spatula and continue cooking until the crepe is lightly browned on the opposite side, about 1 minute more. Transfer the crepe to a baking sheet and place it in the oven to keep warm. Repeat with the remaining batter.

5 of 8

How to Shape Your Crepe

Photographs By Carl Tremblay

How to Shape Your Crepe

Fill a 1/4-cup measuring cup with batter. Working quickly, pour the batter into the skillet, then lift the pan from the heat and tilt it in a circular motion to evenly coat the bottom surface with the batter. Use your hand and a rubber spatula to flip the crepe.

6 of 8

Put It All Together

Photographs By Carl Tremblay

Put It All Together

To assemble the crepes, warm the strawberry filling over low heat, if desired. Add 2 tablespoons of the filling to the center of each crepe and roll it up. Scatter strawberries over it, then dust it with confectioners' sugar, if desired.

7 of 8

Make It Savory

Photographs By Carl Tremblay

Make It Savory

For a filling that's tasty any time of day, try this caramelized onion and cheese combo. Heat 4 tablespoons of butter in a large saucepan over medium heat. Add 3 cups of diced onions (about 2 large) to the pan, season with 1/2 teaspoon salt, and cook until the onions are soft, about 5 minutes. Add 2 teaspoons of sugar and a pinch of pepper and continue cooking until the onions have browned, about 10 minutes more. Fill each crepe with 1 tablespoon of the filling, along with 2 tablespoons of grated Gruyère or Fontina.

Originally published in the February 2013 issue of FamilyFun.

8 of 8
Next Slideshow

Trail Mix Muffins

Our easy recipe lets you bake up a tasty breakfast you can enjoy at home... more
Begin Slideshow

Comments

Add a comment