A delightful lunch surprise—make extra on the weekend to pack crepes during the week.
Equipment
measuring cups and spoons
knife to slice strawberries
2 large mixing bowls
whisk
plastic wrap
8-inch (20 cm) crepe pan or non-stick skillet
plate
small sieve
Ingredients
1-1/3 cups (325 mL) all-purpose flour
1/4 tsp (1 mL) salt
4 eggs
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)
Directions
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.
Tip:
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 easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.