Todd Troutman's Strawberry Crepes
- Cuisine: French
- Course: Dessert
- Features: Fast
Summary:
This recipe ran as part of a Father's Day tribute. Bradley Troutman, 10, said, "Every weekend is special" when his father, Todd Troutman of Warrenton, makes these crepes. He uses an electric griddle, but a nonstick or seasoned crepe pan is a good substitute.
Makes 7 crepes
Ingredients:
For the filling- 1 pint strawberries, stems removed, berries roughly chopped
- 3 tablespoons sugar
- 3/4 cup whole or low-fat milk
- 1/2 to 2/3 cup flour
- 2 Large eggs
- 3 tablespoons unsalted butter, melted
- 2 1/2 tablespoons sugar
- 1 teaspoon vanilla extract
- Pinch salt
- Powdered sugar (optional)
- Whipped cream (optional)
Directions:
For the filling: In a medium bowl, combine ingredients and set aside.
For the crepes: In a medium bowl, whisk together the milk, flour, eggs, butter, sugar, vanilla extract and salt.
Using an electric griddle pan on medium-high heat, spray the cooking surface with nonstick spray oil.
When the surface is hot, pour about 1/4 cup of the batter onto the griddle. Using a long flat cooking tool such as a flexible spatula or an icing knife, spread out the batter to form a thin rectangular shape. Let it sit on the griddle until the sides of the crepe start to curl up and the bottom is golden in color, about 2 minutes. Gently flip the crepe with a pancake flipper. When the second side is golden brown, about 1 to 2 minutes, the crepe is done.
Repeat the process until all the batter is used. You may not need to recoat the cooking surface with oil before each additional crepe.
Put the finished crepe on a plate and add 1/4 cup strawberry filling in the center. Fold the top, bottom and sides inward to make a rectangle. Top with some strawberries, powdered sugar and whipped cream, if desired.
Recipe Source:
Adapted from "The All New, All Purpose Joy of Cooking" (Scribner, 1997).
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