Vegetarian Strawberry Crepes with Whipped Cream

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Vegetarian Strawberry Crepes with Whipped Cream

This one's all about the delicate contrast between paper-thin, lacy-edged crepes and the juicy, sugared strawberries tucked inside them. Letting the batter rest until it's thin and pourable is the trick to crepes that cook up tender rather than rubbery, with just enough golden color to hold their shape when folded into triangles or rolled into cylinders. The strawberries get a quick macerating soak with sugar and a touch of lemon juice, which pulls out all their natural juice and turns them into a glossy, spoonable topping. A billowy dollop finishes each plate, adding a light, airy contrast to the warm crepes and syrupy fruit underneath. It's an easy one to bring to a weekend brunch table, and it fits right into a vegetarian spread without any extra thought.

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Ingredients

4 servings

For the crepe batter

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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

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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