French crêpes takes a little practice and the first one is never perfect unless
you wait for the butter to sizzle in the pan. In France they are served rolled
up with a sumptuous fruit filling and topped with whipped cream. For perfect crêpes,
order a pan from The Baker's Catalogue®.
4 pounds strawberries, hulled and sliced
⅔ cup vanilla syrup
¼ cup boysenberry syrup
¼ cup granulated sugar
2 cups fat-free milk
4 large eggs
1 ½ cups all-purpose flour
⅓ cup granulated sugar
3 tablespoons butter, melted
1 teaspoon vanilla extract
⅛ teaspoon salt
½ cup butter
Canned whipped cream
Filling: Prepare strawberries
and place in a large bowl. Stir
in vanilla syrup, boysenberry syrup and sugar. Refrigerate.
2. Crêpes: In a blender, process the milk, eggs, flour, sugar,
melted butter, vanilla and salt until smooth. You will need to
scrape down the sides with a spatula a few times.
3. There are a few tricks to making crêpes. First take a butter
cube and peel back some of the wrapper, leaving the butter
still wrapped up with the end open.
4. Heat a crêpe pan, a 5-quart sauté pan or a 13-inch nonstick
griddle on medium high. Rub butter on inside of pan to coat
base and up sides. Pour ⅓ cup batter into pan, swirl to coat
the base of the crêpe pan.
5. Run a spatula around the edges, keeping the crêpe loose. Shake
the pan. If the crêpe moves it is ready to turn over. The easiest
way to do this is to slide the crêpe to one side of the pan and then
scoop it up and turn it over. When fully cooked fold in half,
then in half again to form a triangle; keep in a stack on a
warm plate until needed.
6. Lay each unfolded crêpe on a serving plate. Place
strawberries at one end, then roll up. Top with sifted
confectioners' sugar; then top with whipped cream.
Variation: You may also make a banana rum filling by frying
6 sliced bananas in ½ cup butter, ½ cup dark brown sugar,
½ teaspoon vanilla extract and ½ teaspoon rum flavoring.
For variety, use canned apple pie, cherry, or blueberry filling.
Hint: To use up any remaining crêpes, spread with melted
butter and a sprinkling of cinnamon sugar. Roll up and serve
warm. The crêpes can also be made a day ahead and
refrigerated. Simply reheat in the microwave before serving.
Makes 12 crêpes