1/4 cup granulated sugar
1 cup milk
1 cup all-purpose flour, sifted
4 tablespoons unsalted butter, melted
For Vanilla Cream:
1 cup heavy cream, whipped
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
2 cups strawberries (washed, dried, and hulled)
Heavy cream or Whipped Cream, for serving
You will need a 8 to 10-inch crepe pan or an 8, 9, or 10-inch nonstick frying pan for making crepes in.
FOR THE VANILLA CREAM:
In a large bowl, whip the 1 cup heavy cream, add to it the vanilla extract and the confectioners' sugar; mix well. Refrigerate until ready to use.
FOR THE CREPES:
Place the eggs in a large bowl. Beat in the sugar, milk, flour, and 2 tablespoons of the melted butter. Cover and let stand for 30 minutes.
Heat a crepe pan or nonstick frying pan over moderate heat. Brush the bottom with some of the remaining melted butter. Pour 2 tablespoons of the crepe mixture into the pan and tilt to spread evenly and thinly. Cook for 2-3 minutes, until the top is just set and the bottom is golden brown. Turn over and cook other side for about 1 minute. Remove to a plate.
Repeat until all of the mixture is used, making at least 6 crepes. Stack the crepes, with a piece of parchment or waxed (greaseproof) paper between each crepe. Keep the whole plate covered with a clean dish towel.
When all of the crepes are cooked, place 1 tablespoon of the vanilla-cream on the edge of each crepe. Roll up each cream filled crepe into a thin roll. Place 1 or 2 crepes on each dessert plate, and place a few strawberries around crepes. Drizzle each crepe with heavy cream or spoon a dollop of whipped cream over each crepe.
Makes at least 6 crepes. Serve each person 1-2 crepes.
Date: March 16, 2003