Crêpes with Strawberries.Raspberries. Crêpes avec Fraises et Crème Fraîche

Crêpes with Strawberries and Crème Fraîche

 

3 tablespoons butter

1-1/4 cups milk

1 cup all-purpose flour

2 eggs

1/4 teaspoon salt

Non-stick spray

1 (8-ounce) container crème fraîche

2 tablespoons honey

4 cups sliced fresh strawberries (or a mix of berries)

1 tablespoons lemon juice

 

Honey for drizzling

To prepare the crêpes:

In medium skillet heat 3 tablespoons butter over medium-high heat to melt. Set butter aside.

With a mixer, combine milk, flour, eggs, and salt and blend until combined, scraping down sides as necessary. Add butter and blend until smooth.

Let rest at least 30 minutes – 1 hour.

 

Heat medium skillet over medium-high heat; spray with non-stick spray.

Add 2 tablespoons batter to skillet and swirl to create a thin crêpe.

Cook about 1 minute or until golden brown. Invert and briefly cook the other side.

Repeat with remaining batter, spraying skillet as needed. (Makes about 16 crêpes. 2 per person.)

In a small bowl whisk together crème fraîche and honey.

Cover; chill until ready to serve.

Place strawberries (and other berries) and lemon in large bowl. Toss.

To assemble, place a crepe, browned side down on a platter. Spread half of the crêpe with 1 tablespoon crème fraîche mixture. Top with a tablespoon of berry mixture.

Fold crêpe in half over filling and then in half again.

Repeat with remaining crêpes, crème fraîche mixture, and berry mixture.

Drizzle with honey and serve.

Done