Crepes with Strawberry Sauce
Warm crepes with juicy and fruity strawberry sauce drizzled on top. A delicious and satisfying breakfast that is easy to get you out of the bed.
Ingredients
| Crepes: | |||
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
milk, low-fat
or non-dairy milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 2 | tablespoons |
olive oil
or melted butter, plus more for cooking |
|
| Strawberry sauce: | |||
| ½ | pounds |
strawberries
fresh or frozen, about 4 cups |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | x |
maple syrup
for serving, optional |
* |
Directions
To make the strawberry sauce:
In a small saucepan, gently stir together the strawberries, sugar, and cornstarch.
Heat over medium-high heat to bring to a boil.
Reduce the heat to low, and maintain a gentle simmer until thick and glossy.
Meanwhile make the crepes:
Preheat a 10-inch nonstick skillet over medium heat until hot.
Place a baking sheet in the oven and preheat the oven to 200 degrees F.
In a large bowl, whisk together all the batter ingredients until well mixed.
Once the pan is hot, brush with a bit oil, or spray with cooking spray.
Ladle about ¼ cup of batter into the skillet, quickly tilt the pan to spread the batter evenly to cover the pan. You may need to turn down the heat to medium-low if it gets too hot.
Cook for about 2 to 3 minutes until the crepe sets and the edges becomes slightly browned.
Flip the crepes, and continue to cook the other side for another 2 minutes or so.
Repeat until all the batter is used up, and put the cooked crepes in the oven to keep warm.
Roll the crepes into the rolls, or fold into the squares, then spoon the strawberry sauce on top.
Drizzle with maple syrup if needed, and serve warm.
Nutrition Facts
Serving Size 402g (14.2 oz)
