Description
Strawberry and Sour Cream Crepes. Choose the filling you want. Cinnamon and butter is also a great choice.
Ingredients
- FOR THE CREPES:
- 2 whole Eggs
- ½ cups Milk
- ½ cups Water
- 2 Tablespoons Melted Butter
- ½ Tablespoons Vanilla
- 1 cup All-purpose Flour
- 1 Tablespoon Sugar
- ¼ teaspoons Salt
- FOR THE FILLING:
- 1 container Fresh Strawberries, 1 Pound, Use As Much As Desired
- ½ cups Sour Cream
- ¼ cups Powdered Sugar
Preparation
For the crepes:
Mix together the eggs, milk, water, melted butter and vanilla in medium size bowl. Combine until mixed. Add flour, sugar and salt. Combine until smooth.
Preheat a 9″ or 10″ non-stick skillet on medium heat. Spray heated skillet with Pam baking spray or a bit of olive oil.
Scoop 1/3 cup of batter into the skillet and swirl around until batter is slightly up the sides of the skillet and evenly spread. Cook for about 1 minute, then flip. Cook the final side for about 1 minute. Transfer cooked crepe to a plate. Repeat with the remaining crepe batter.
For assembly:
Hull and slice the berries.
Spread the middle of the crepes with sour cream. Add fresh cut strawberries on top of the sour cream. Fold both sides of the crepe over the top (to cover toppings). Sprinkle with powdered sugar.
Enjoy!
