Citric Acid Free Strawberry Crepes with Whipped Cream
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!