Crêpes aux fraises is a simple traditional recipe that tastes heavenly. Very light crêpes are filled with strawberries and then topped with mounds of whipped cream.
Crêpes aux Fraises
Prepares: 4 servings (2 crêpes each)
- Preparation time: 25 minutes
- Standing time: 20 minutes
- Cooking time: 30 minutes
- For the crêpes
- 115g (4 oz) plain/all-purpose flour (⅔ cup + 2 tbsp)
- pinch salt
- 2 eggs, large (U.K.)/extra large (N.A.)
- 240ml (8 fl oz) full fat/whole milk (1 cup)
- 60ml (2 fl oz) water (¼ cup)
- 55g (2 oz) butter (¼ cup, or ½ stick)
- For the filling
- 450g (1 lb) strawberries
- 600ml (20 fl oz) double/whipping or heavy cream (2½ cups)
- 1 tbsp icing/powdered sugar, plus extra to dust
- A heavy gauge aluminium frying pan
- Warm 5 plates in the oven.
- Mix the milk and water together.
- Sift the flour and salt into a large mixing bowl.
- Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.
- Meanwhile, wash, hull and pat dry the strawberries. Cut large strawberries into quarters and smaller ones in half so they are all of a similar size. Set to one side.
- Pour the cream into a large bowl and add the icing sugar. Whisk until stiff.
- When the batter has stood for its 20 minutes start cooking the crêpes.
- First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crêpe.
- Get the pan really hot, then turn the heat down to a medium setting.
- Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.
- Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.
- Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.
- Fold the strawberries into the cream.
- Fold each crêpe in half and lay 2 on a plate. Then divide the strawberries and cream between the 8 crêpes, spooning the mixture inside the fold.
- Dust with icing/powdered sugar and serve immediately.
Updated: September 14, 2017