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 (about 3 cups)
- 500ml (16 fl oz) double cream/whipping cream or heavy cream (2 cups)
- 1 tbsp icing sugar/powdered sugar, plus extra to dust
- You will also need a heavy gauge aluminium frying pan
- Warm 5 plates in the oven.
- Stir 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 any large strawberries into quarters and smaller ones in half so they will all be 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 in. Then pour the rest into a small bowl and set aside to use for greasing the pan.
- Wipe the pan clean with a piece of kitchen paper and then turn up the heat to get the pan really hot first.
- Now turn the heat down to a medium setting and smear the pan with a little butter. It does not need to be running with butter. Smear the pan between cooking each crêpe.
- Use about 3 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first as a guide as the batter needs to be tipped into the pan quickly. Pour the batter into the pan close to the surface and in the centre. As soon as the batter hits the hot pan, tip the pan from side to side to swirl the batter, and evenly coat the base of the pan. If there are any holes, just fill them in with a little batter using a teaspoon. It will only take a minute to cook.
- Lift the edge with a palette knife to check the underside is golden, then flip the crêpe over, using the palette knife, and cook the the underside. It will cook very quickly. Slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.
- Continue until you have 8 crepes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven as you cook them covering the top one with a piece of foil so it won’t dry out.
- Now fold the strawberries into the cream.
- Fold each crepe 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 sugar and serve immediately.
Updated: August 12, 2018