A delightful lunch surprise—make extra on the weekend to pack crepes during the week.
measuring cups and spoons
knife to slice strawberries
2 large mixing bowls
8-inch (20 cm) crepe pan or non-stick skillet
1-1/3 cups (325 mL) all-purpose flour
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) milk
1/4 cup (60 mL) melted butter, divided
2 cups (500 mL) sliced fresh strawberries
1 Tbsp (15 mL) icing sugar (optional)
In a large mixing bowl, whisk together flour and salt. In a separate large bowl, whisk together eggs, milk and 2 Tbsp (30 mL) butter; whisk into flour mixture until combined. Cover and refrigerate for 1 hour.
Heat 8-inch (20 cm) crepe pan or non-stick skillet over medium heat. Brush with some of the remaining butter. Pour just less than 1/4 cup (60 mL) batter into centre of pan, swirling to coat; cook about 1–1.5 minutes; flip, cook another 1–1.5 minutes or until golden. Transfer to plate. Repeat with remaining batter.
Place strawberries in centre of each crepe; fold in sides and roll up. Place icing sugar into a small sieve and sprinkle over crepes.
To make crepes ahead, layer between sheets of waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month. Warm in dry skillet set over medium-low heat.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!