Low Sodium Strawberry Crepes with Whipped Cream

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Low Sodium Strawberry Crepes with Whipped Cream

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Ingredients

4 servings

For the crepe batter

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 large eggs
1 ¼ cups whole milk
2 tbsp unsalted butter, melted and cooled, plus more for the pan
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the strawberry filling

1 lb fresh strawberries, hulled and sliced
2 tbsp granulated sugar
1 tsp fresh lemon juice

For the whipped cream

1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Combine the flour, eggs, milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/2 tsp vanilla extract, and salt in a blender. Blend on medium speed until completely smooth, about 30 seconds. Transfer the batter to a bowl, cover, and refrigerate for at least 30 minutes, until the batter is thin and pourable — closer in consistency to heavy cream than to pancake batter.
2
While the batter rests, combine the sliced strawberries, 2 tbsp granulated sugar, and lemon juice in a medium bowl. Stir to coat, then set aside at room temperature for 20–30 minutes, until the berries have released their juices and the sugar has dissolved.

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