I love making crepes on Sunday for breakfast or for brunch. They are actually very easy to make and so much healthier than pancakes. The ingredients are very simple and once you get the idea, you’ll find they are easier to make than pancakes too. Fill them with whatever you like chocolate, whipped cream, cream cheese and blueberries. Here’s my favorite….
Vanilla Crepes with Strawberry Filling
Strawberry Filling
Turn off the heat, remove the cinnamon stick and let cool completely. Put small portions of the filling on each crepe, spreading a single line on the middle across the crepe. Roll the crepe over the filling, garnish with powdered sugar and serve.
Strawberry Filling
2 lbs
strawberries
1 cup
sugar
1
cinnamon stick
Wash
the strawberries and remove the stem. In a
saucepan, put the strawberries cut into small pieces together with the sugar
and the cinnamon stick. Mix with a wooden spoon and simmer over low heat about
1 hour until it thickens, stirring occasionally.
Turn off the heat, remove the cinnamon stick and let cool completely. Put small portions of the filling on each crepe, spreading a single line on the middle across the crepe. Roll the crepe over the filling, garnish with powdered sugar and serve.
Vanilla Crepes
1/2 cup milk
1 egg yolk
2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1 tablespoon and 2 teaspoons melted butter
Powdered sugar
Whipped cream (optional)
Cook for 45-60 seconds, or until the batter is just
set and the bottom is lightly browned and then flip to brown the other side.
Remove to a plate and cover to keep warm. Repeat with the rest of batter.
Place
the crepe on a plate, fill with 2 tablespoons of strawberry filling,
and fold the bottom up and over the filling, tucking in both sides as
you go and roll. You should end
with the seam side down. Repeat with rest of crepes. Dust with
powdered sugar and serve immediately. Top with whipped cream if desired.
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