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Strawberry Crepes
4 eggs, beaten2 cups milk
2 cups flour
¼ teaspoon salt
¼ cup granulated sugar
¼ cup melted butter, plus a little more to brush the pan
About 5 cups strawberries, sliced, tossed with a little sugar and grated lemon peel
To make crepes, mix the eggs, milk, flour, salt, sugar and butter until smooth, in a blender, if possible.
Let the batter rest for about 30 minutes. Place a non-stick frying pan over medium heat.
Brush with just a little bit of melted butter. Use a scant ¼-cup measuring cup to ladle out some crepe
batter into the pan, quickly tipping and turning the pan to move the batter around the pan into a circle.
Leave the crepe on the heat until the edges start to brown, and the liquid batter is cooked. Quickly
flip the crepe to lightly brown the other side. Slide the crepe onto a plate and cover with a piece of
parchment or waxed paper.
Repeat with the batter until it’s gone.
To fill the crepes, spoon about ¼ cup strawberries along each crepe’s center. Bring up the sides, to resemble a loose burrito.
Place seam side down on a plate, dust with powdered sugar and garnish with more strawberries and some whipped cream, if desired.
Serves about 8 people/2 crepes each
