Barley Free Strawberry Crepes with Whipped Cream
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Learn more →Ingredients
4 servings
For the crepe batter
- 1 cup all-purpose flour
- 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
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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