Classic French Strawberry Crepes
This cherished recipe for Classic French Crepes comes from Aryan, who delightfully served these delicious, thin pancakes to my grandparents during my mother's teenage years. Passed down through generations, this dish has become a beloved family tradition, perfect for both leisurely weekend breakfasts and delightful desserts. With the added sweetness of strawberries and a dusting of powdered sugar, these crepes are not only a treat for the taste buds but also a beautiful way to start the day or end a meal. We love them so much, we’ve framed Aryan's handwritten recipe to hang in our kitchen as a homage to the culinary bond that ties us together.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
all-purpose flour
1/2 cup (Measure out and sift to remove lumps.)
salt
1/2 teaspoon (Fine sea salt is preferred.)
eggs
2 (Large eggs, at room temperature.)
milk
2/3 cup (Use whole or 2% milk for creaminess.)
vegetable shortening
1 tablespoon (Melt before adding to the batter.)
powdered sugar
to taste (Sprinkle generously over finished crepes.)
frozen sliced strawberries in syrup
1 (10 ounce) package (Thaw before use, drain excess syrup if desired.)
Instructions
1
In a large non-stick cooking pan or crepe pan, melt the vegetable shortening over medium heat until fully liquefied.
2
While the shortening is melting, prepare the crepe batter. In a mixing bowl, combine the all-purpose flour and salt, and add the eggs. Whisk together until smooth, ensuring there are no lumps.
3
Gradually pour in the milk, continuing to whisk until the mixture is well-blended and silky.
4
Once the shortening has melted, pour it into the batter and mix thoroughly to combine.
5
Pour a small amount of the batter into the center of the hot pan, tilting and swirling the pan to create a thin, even layer across the bottom.
6
Cook the crepe until the edges begin to lift and the bottom is golden brown, about 1-2 minutes. Gently flip the crepe using a spatula and cook for an additional 30 seconds on the other side.
7
Transfer the cooked crepe to a plate. Optionally, fill it with thawed strawberries from the frozen package, and roll it up to enclose the filling.
8
To finish, sprinkle the crepe generously with powdered sugar and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic French Strawberry Crepes?
They are thin French pancakes served with strawberries and powdered sugar, based on a cherished family recipe.
Who is the original source of this crepe recipe?
The recipe comes from Aryan, who served them to the author's grandparents during the author's mother's teenage years.
What ingredients are needed for the crepe batter?
The batter requires all-purpose flour, salt, eggs, milk, and melted vegetable shortening.
How much flour is used in this recipe?
The recipe calls for 1/2 cup of all-purpose flour, which should be sifted to remove lumps.
What type of milk is recommended for the best creaminess?
Whole or 2% milk is recommended to achieve a creamy consistency in the crepes.
How many eggs are required?
You will need 2 large eggs, ideally at room temperature.
What kind of fat is used for cooking and the batter?
One tablespoon of vegetable shortening is melted and incorporated into the batter.
What type of salt should be used?
Fine sea salt is preferred for this recipe.
How do you prepare the strawberries for the filling?
Use one 10-ounce package of frozen sliced strawberries in syrup, thawed and drained if desired.
What is the secret to a smooth crepe batter?
Whisk the flour, salt, and eggs together until smooth before gradually adding the milk to ensure there are no lumps.
When should the melted shortening be added to the batter?
Once the shortening has liquefied in the pan, pour it into the batter and mix thoroughly.
How do you achieve a thin crepe layer in the pan?
Pour a small amount of batter into the center of the hot pan, then tilt and swirl the pan to spread it evenly.
How long do you cook the first side of the crepe?
Cook for about 1-2 minutes until the edges begin to lift and the bottom is golden brown.
How long do you cook the second side of the crepe?
After flipping, cook the crepe for an additional 30 seconds.
What is the best way to serve these crepes?
Fill them with strawberries, roll them up, sprinkle generously with powdered sugar, and serve immediately.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe suitable for family breakfasts or desserts.
Can these crepes be served as dessert?
Yes, their sweetness makes them a delightful dessert option as well as a breakfast treat.
How many total ingredients are in this recipe?
There are 7 main ingredients: flour, salt, eggs, milk, vegetable shortening, powdered sugar, and frozen strawberries.
What equipment is needed to cook the crepes?
A large non-stick cooking pan or a specialized crepe pan is recommended.
Why is the recipe framed in the kitchen?
Aryan's handwritten recipe is framed as a homage to the culinary bond and family tradition it represents.
What should the batter consistency be like?
The batter should be well-blended, silky, and free of lumps.
Should the flour be prepared in a specific way?
Yes, the flour should be measured out and sifted to remove any lumps before mixing.
What heat setting should be used to melt the shortening?
The vegetable shortening should be melted over medium heat.
How are the crepes shaped after filling?
They are typically rolled up to enclose the strawberry filling.
How much milk is used in the recipe?
The recipe uses 2/3 cup of milk.
What is the topping for these crepes?
They are topped with a generous dusting of powdered sugar.
Are these crepes thick or thin?
These are classic French-style crepes, which are thin pancakes.
What are some of the tags associated with this recipe?
Common tags include crepes, French pancakes, breakfast, dessert, and strawberries.
How much salt is included?
The recipe calls for 1/2 teaspoon of salt.
When was this recipe added to the collection?
It was inserted into the record on October 6, 2024.