Happy Memorial Day Weekend! I hope everyone’s weekend is off to a terrific start! Memorial Day Weekend is always staged as the “official kickoff to summer” in a sense, so I decided to craft up something fresh and light for breakfast. Some of you may remember my Decadent Chocolate Strawberry Crepes from back in February. This version consists of more traditional looking crepes, stuffed solely with jam and topped with berries, powdered sugar, and my favorite whipped cream, Isigny Sainte-Mère Crème a la Vanille de Madagascar. I love making crepes at home, especially since I always viewed them as an “inaccessible” thing to make for breakfast without going out to eat somewhere. Although these look complicated, I assure you they’re not. It may take one or two crepes to get the hang of cooking/flipping them (since they are very delicate), but once you get a system down the process is super easy. I hope you all enjoy these crepes as much as I do – happy eating and weekending!
Makes Around 8-10 Crepes (2 Large Servings)
Recipe by © Alysha Melnyk 2018
Dry Measuring Cups
Liquid Measuring Cup
Large Nonstick Sauté Pan
2 Large Eggs
1 Cup White Flour
1 Cup Whole Milk
1/4 Cup Water
1 Tablespoon Agave Nectar (*Or Other Sweetener)
1 Teaspoon Pure Vanilla Extract
1/4 Teaspoon Pink Himalayan Salt
1 Cup Fresh Strawberries, Sliced (*Or Any Amount Preferred)
1/2 Cup Blackberries (*Or Any Amount Preferred)
Favorite Jam (*For Stuffing Crepes – I Used Strawberry)
Butter (*For coating pan)
Isigny Sainte-Mère Crème a la Vanille de Madagascar (*For Topping)
Square Platter by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)
- Combine eggs, flour, milk, water, agave nectar, vanilla extract, and salt in blender. Mix until well-blended. Set aside.
- While crepe mixture is resting, wash strawberries and blackberries and cut strawberries into small pieces.
- Line baking sheet with parchment paper.
- Heat sauté pan to medium, and lightly butter (I normally put a small square on the end of a fork and lightly coat the pan between each crepe).
- Pour crepe batter into a liquid measuring cup (this makes pouring easier).
- Pour batter in center of the pan creating a “pancake”, then tilt/swirl the pan to spread batter out thin to get the crepe consistency (*make the crepe large but don’t make the batter touch the edges of the pan – otherwise flipping is impossible because the batter is too thin).
- Crepes cook fast, so watch for edges and top to cook most of the way (still might be a little uncooked in the center), then gently flip crepe using a spatula and your hands. Cook for a few more seconds, then slide crepe onto parchment lined pan to cool (*if possible, make sure crepes don’t touch or they will stick).
- Repeat until batter is used and all crepes are made.
- Next, take crepes and spread layer of jam in the center and fold in half four times to create the triangle crepe shape.
- Add fresh berries, powdered sugar and whipped cream on top.
- Enjoy! 🙂
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