Strawberry Crepes

Ingredients

• 1 cup all-purpose flour
• 2 Tbsp granulated sugar
• ¼ tsp salt
• 1 cup sliced strawberries, plus more for topping
• 1 cup whole milk, room temperature
• 4 large eggs, room temperature
• 1 ½ Tbsp vanilla extract
• 3 Tbsp unsalted butter, melted (plus more for coating pan)
• Strawberry whipped cream (recipe below)

Strawberry Whipped Cream

• 1 ½ cup heavy cream
• 1 Tbsp granulated sugar
• 2 tsp strawberry extract

Instructions

• Place flour, sugar, salt, strawberries, milk, eggs, vanilla, and butter in blender and process until smooth. Let mixture rest for at least 30 minutes in fridge. Alternatively, you can make the batter the day before and keep it in fridge overnight.
• Place a 9- or 10-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ⅓ cup batter in pan (use a little less if using a 9-inch pan) and gently tilt and swirl pan until batter evenly coats the bottom.
• Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Keep warm.
• Continue with remaining batter, adding a little butter to pan in between each.

Strawberry Whipped Cream

• In the bowl of a stand mixer with whisk attachment or in a medium bowl with a hand mixer, beat together heavy cream, sugar, and strawberry extract on medium-high speed until stiff peaks form, about 4-5 minutes.