Description
A delightful dessert featuring light crepes filled with a strawberry whipped cream mixture.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Red food coloring (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely chopped
Instructions
- Prepare the Batter: In a bowl, whisk together flour, cornstarch, sugar, and salt. In another bowl, combine milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Add a few drops of red food coloring to achieve a light pink hue. Let the batter rest for 15 minutes.
- Cook the Crepes: Heat a non-stick pan over medium heat and lightly grease it. Pour about a 1/4 cup of batter into the pan, swirling it to coat the bottom evenly. Cook for about 1-2 minutes until the edges lift easily. Flip and cook for another 1 minute. Repeat with the remaining batter, stacking crepes with parchment paper in between.
- Prepare the Filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the chopped strawberries.
- Assemble the Rolls: Lay a crepe on a flat surface. Spread a thin layer of strawberry cream over the crepe. Carefully roll the crepe, making sure it’s tight. Repeat with all crepes and filling.
- Serve: Slice the rolls and serve chilled.
Notes
- Ensure the pan is properly heated for cooking the crepes to prevent sticking.
- Adjust the amount of food coloring based on your preferred shade.
- Use fresh, ripe strawberries for the best flavor.
- Crepes can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 roll