Strawberry crêpes are perfect as a dessert or for a holiday brunch.
- 1 can (8 fl. oz.) NESTLÉ Table Cream
- 1/4 cup powdered sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup water
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg
- 1 tablespoon melted butter
- 4 cups hulled and halved strawberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
COMBINE cream and powdered sugar in small bowl. Refrigerate.
COMBINE flour, salt and baking powder in medium bowl. Stir in 1 cup water, evaporated milk, egg and butter; beat until smooth and free from lumps. Refrigerate for 30 minutes.
COMBINE strawberries, granulated sugar, 1/4 cup water and cornstarch in medium saucepan. Cook, stirring constantly, over medium-high heat for 5 to 7 minutes or until thickened. Remove from heat.
HEAT 8-inch nonstick pan over medium-high heat. Pour about 1/4 cup of refrigerated crêpe batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 1 minute or until browned. Turn and cook other side. Set cooked crêpe aside. Repeat with remaining batter.
SPOON strawberry mixture onto center of crêpes. Fold into quarters. Place 2 filled crêpes on individual serving plates. Serve warm or cooled. Top with refrigerated cream mixture before serving.
Review This Recipe
This couldn't be any easier!
Simple and delicious! Great for a dessert, just have it prepped before supper and then it's ready to go after supper for a nice and light dessert. When making the crepe tilt the pan towards the crepe as you flip it so it doesn't have far to travel. Also bananas in brown sugar make a great filling. Heat it as you would the strawberries.