Strawberry Crepes
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
66
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
7 cup
Flour1
Sugar1 tsp
Salt3
Eggs1 cup
Cognac (warmed)2 tbsps
Butter (melted)1.5 cups
Milk1
CreamDirections:
1
Make crêpes: Sift flour, sugar, and salt
2
Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed)
3
Mix in lemon rind or vanilla, cognac, and melted butter
4
Slowly add milk and mix until batter is consistency of thin cream
5
Let it stand an hour or two before making crêpes
6
Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter
7
For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer
8
When lightly browned on the bottom, turn carefully and brown other side
9
As each crêpe is cooked, remove it to a hot platter and keep warm
10
Re-butter pan as needed
11
Sift flour, sugar, and salt
12
Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed)
13
Mix in lemon rind or vanilla, cognac, and melted butter
14
Slowly add milk and mix until batter is consistency of thin cream
15
Let it stand an hour or two before making crêpes
16
Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter
17
For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer
18
When lightly browned on the bottom, turn carefully and brown other side
19
As each crêpe is cooked, remove it to a hot platter and keep warm
20
Re-butter pan as needed
21
Make filling: Sprinkle washed, hulled, and sliced strawberries with sugar to taste and add sherry
22
Let stand to mellow
23
Heap each crêpe with sliced strawberries, roll up and arrange in a buttered chafing dish and heat over hot water
24
Melt currant jelly and pour over crêpes
25
Add and ignite cognac
26
Serve with plain or whipped cream
27
Sprinkle washed, hulled, and sliced strawberries with sugar to taste and add sherry
28
Let stand to mellow
29
Heap each crêpe with sliced strawberries, roll up and arrange in a buttered chafing dish and heat over hot water
30
Melt currant jelly and pour over crêpes
31
Add and ignite cognac
32
Serve with plain or whipped cream