Strawberry Delight Crepes with Velvety Sour Cream
Indulge in the delightful combination of delicate crepes filled with a rich sour cream mixture and fresh strawberries. This decadent dessert makes for a perfect treat to impress your guests at any gathering or a special occasion. The subtle sweetness of the crepes paired with the tangy sour cream and juicy strawberries create a harmonious blend of flavors. Serve these delightful creations at brunch or as a sweet ending to your meal and watch them disappear.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
flour
1 cup (sifted)
sugar
2 tablespoons (for the crepes)
baking powder
1 1/4 teaspoons
salt
1/2 teaspoon
eggs
2 (beaten slightly)
milk
1 1/4 cups
salad oil
3 tablespoons
sour cream
1 cup
sugar
1 1/2 tablespoons (for the filling)
Grand Marnier
1 tablespoon
butter
2 tablespoons (for heating the crepes)
strawberries
2 cups (capped and sliced)
powdered sugar
to taste (for garnish)
Instructions
1
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
2
In another bowl, beat the eggs lightly, then mix in the milk and salad oil. Add this wet mixture to the dry ingredients and stir until just combined; do not overmix.
3
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
4
Pour 1/4 cup of the batter into the hot pan, swirling to coat the bottom evenly. Cook until the surface is covered with bubbles and the edges appear dry, about 1-2 minutes.
5
Gently flip the crepe and cook the other side until golden brown, about another minute.
6
Transfer the cooked crepe to a plate lined with wax paper. Repeat the process until all batter is used, stacking the crepes with wax paper in between.
7
For the filling, combine the sour cream, sugar, and Grand Marnier in a mixing bowl. Mix well until smooth.
8
Spread a generous layer of the sour cream mixture on each crepe and top with a few sliced strawberries. Roll up each crepe and arrange them in a long, shallow dish.
9
Cover the dish with plastic wrap and refrigerate until ready to serve.
10
To serve, melt the remaining butter in a skillet over medium-high heat. Carefully heat the rolled crepes until warmed through.
11
Add the remaining sliced strawberries to the skillet and warm just until they are heated but still fresh.
12
Plate 2 or 3 crepes on dessert plates, drizzle with any warm strawberry juices, and garnish with powdered sugar before serving.
Nutrition Information
11g
Fat
45g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Strawberry Delight Crepes with Velvety Sour Cream?
It is a dessert featuring delicate crepes filled with a rich sour cream mixture and fresh strawberries.
How many calories are in a serving of these crepes?
Each serving contains 300 calories.
What is the fat content per serving?
There are 11g of fat per serving.
How many carbohydrates are in this recipe?
There are 45g of carbohydrates per serving.
How much protein is in each serving?
Each serving contains 5g of protein.
How should the flour be prepared for the batter?
The flour should be sifted before being whisked with the other dry ingredients.
What ingredients make up the dry mixture?
The dry mixture includes sifted flour, sugar, baking powder, and salt.
How should the eggs be prepared?
The eggs should be beaten lightly before being combined with milk and salad oil.
What type of oil is used in the crepe batter?
The recipe calls for 3 tablespoons of salad oil.
How much batter should I use for each crepe?
Pour 1/4 cup of batter into the hot pan for each crepe.
How long should I cook each side of the crepe?
Cook the first side for 1-2 minutes until bubbles form, and the second side for about one minute until golden brown.
How do I prevent the crepes from sticking together after cooking?
Stack the cooked crepes with wax paper in between them.
What is in the velvety filling?
The filling is made of sour cream, sugar, and Grand Marnier.
How do I assemble the crepes?
Spread the sour cream mixture on each crepe, top with sliced strawberries, and roll them up.
Should the crepes be served immediately after filling?
No, they should be covered and refrigerated until you are ready to serve.
How do I reheat the crepes for serving?
Melt butter in a skillet over medium-high heat and carefully heat the rolled crepes until warmed through.
When do I add the remaining strawberries?
Add the remaining sliced strawberries to the skillet while heating the crepes, warming them just until they are heated but fresh.
What is the recommended garnish for this dish?
Drizzle with warm strawberry juices and garnish with powdered sugar.
How many crepes should be served per plate?
The recipe suggests plating 2 or 3 crepes per dessert plate.
What occasions are these crepes suitable for?
They are perfect for brunch, gatherings, or special occasions.
Is this considered a difficult recipe?
No, it is tagged as an easy recipe.
What cuisine does this recipe belong to?
This dish is categorized under French cuisine.
How many ingredients are required in total?
There are 13 ingredients in this recipe.
Can I substitute the Grand Marnier?
While the recipe calls for Grand Marnier, you could likely use orange juice or another orange liqueur as a substitute.
What should I look for before flipping the crepe?
Flip the crepe when the surface is covered with bubbles and the edges appear dry.
How much sour cream is needed?
The recipe requires 1 cup of sour cream.
How much butter is used for heating the crepes?
Use 2 tablespoons of butter for heating the crepes in the skillet.
How should the strawberries be prepared?
The strawberries should be capped and sliced.
What is the purpose of the salad oil in the batter?
The oil adds moisture and helps prevent the crepes from sticking.
Can the batter be overmixed?
The instructions advise stirring until just combined and to not overmix the batter.