Growing up, my mom would make crêpes on weekends that she would be home (my mom’s a nurse and was always on duty). The only kind of crepe we had were the sweet kind. Back then, we did not even know that there were savory crêpes. The two kinds of crêpes she would make were Strawberry or Mango Crêpe with whipped cream and eventually I learned how to make the flambéed Crêpe Suzette. We had these on special occasions too since Strawberries were very rare and mangoes back then were only sweetest in the summer.
I have long wanted to fix some crêpes for my husband ever since we started this battle of which is the right way of saying “Crêpe”. I say it the French way with the short “e” sound. He would say it with it like “Crape”. Because of that, I never fixed him any, hahaha. Last weekend I was able to buy strawberries that were in season (by the way, they are in season from April to October). I had a plan. I would make the best crêpe that my husband ever had and force to say it the right way, the French way hahaha (evil laugh).
So I started my crêpes. I actually made two kinds. One savory (Ham and Cheese Crêpe) and one sweet.
Just a side note, did you know that a cup of strawberries contains 13% of your daily dietary fiber and only has 43 calories? It is also rich in “phenols” that fight against inflammatory disorders such as osteoarthritis, asthma and atherosclerosis. The anti-oxidant and anti-inflammatory properties of strawberries is also well-known to fight against the onset of different types of cancers. The strawberry is a rich source of Vitamin C, manganese. potassium, Vitamin K and magnesium.
Now let me share with you my Strawberry crêpe.
For the pancake
1 1/4 c skim milk (or whole milk)
1 c sifted cake flour
2 large eggs
2 tbsp margarine (or butter), melted
2 tbsp orange juice
1 tbsp sugar (I used sucanat)
1/2 tsp salt
For the filling
2 c sliced fresh strawberries
2 c strawberry yoghurt (or fresh whipped cream)
Let’s start with the batter. In a large bowl combine milk, flour, eggs butter, orange juice, sugar and salt. Beat together with an electric mixer or just a wire whisk. Scrape down the sides. Beat until smooth. Set aside
Coat a medium skillet with non-stick cooking spray. Turn your heat to medium low. Scoop 1/3 cup of the batter and pour it on the skillet. Now lift the skillet and gently tilt the skillet on a circular motion so that the batter slowly makes a big circle. Do not make the edges too thin, they will easily crisp up and burn.
Return the pan to the heat. Cook until the crêpe looks dry. With a wide spatula, loosen the crêpe (from the pan) and flip it to cook the other side. Cook until set. Transfer the cooked crêpe to a platter. Repeat with the remaining batter.
To assemble, coat the middle of the crêpe with a spoonful of yoghurt or whipped cream. Place several slices of fruit. Top with another layer of yoghurt or whipped cream and finish off with another layer of fruit.
Fold one side of the crêpe over the filling. Gently roll the crepe to form a log. Transfer to a dessert plate and top with more cream, fruit and fruit sauce. Sprinkle with confectioners sugar or cinnamon.
Crêpe batter is almost like pancake batter just more runny. If your batter is thick, add milk a tablespoon at a time until you reach the right consistency.
You can use any seasonal fruit using this same recipe. You can have blueberries, strawberry and banana, mangoes. The list just goes on. If fresh fruit is not available, you can use canned fruit. Just make sure you drain it first before adding it to the crêpe. We don’t want a soggy crêpe.
Regulate the heat when cooking the crepe. Medium low to medium heat is best.
Do not let the edges burn. It will be hard to roll the crêpe is the edges are burnt.
You can also add fruit jam in you filling. I made a strawberry sauce and drizzled it on the filling and placed some on the dessert plate.