Easter Sunday Crepes

Easter is coming and Mr. Ramekin Rabbit is empty. I love my rabbit ramekin. This is the time of year when I try to do something with him.

I almost filled him with creme brulee, but Andrea already shared that recipe.

I considered chocolate lava cakes, but we featured that for Valentine’s Day.

And if we hadn’t already baked those adorable little lemon souffles, they would have been perfect.

Strawberries are just appearing in the markets, so how about strawberry filled crepes? You can prepare the batter the night before, and leave it in the refrigerator until morning for a sweet ending to Easter brunch.

Or you can prepare the crepes the day before, stack them with waxed paper between each one, and fill them when you’re ready.

Make sure you dust the rolled crepes with powdered sugar and add a dollop of whipped cream.

Pardon me, but Mr. Rabbit Ramekin has just sent me an urgent message via Twitter (apparently, Kelly’s converted him to Twitter, too):

“Hey, you! I am a rabbit ramekin, not a plate. Can’t you adapt the crepe recipe to include me? I only come out once a year.”

Good point. This calls for a compromise. What if I drape the crepe inside the ramekin, fill it with berries and then fold everything up in a tidy little crepe bundle, topped with more berries and a whipped-cream garnish?

“That’s no compromise! You’re still stuffing me with crepes and strawberries! And what about my lid?“

So true.

… Dear Mr. Rabbit Ramekin, how do you feel about jelly beans?

Printer-friendly recipe here.

Strawberry Crepes

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