Crepes are thin, versatile pancakes that can be filled with fresh fruits for either breakfast or brunch — or other foods for other meals. This delicious recipe can be the start of a new family tradition.
2-2/3 tablespoons unsalted melted butter The crêpe recipe shared here calls for three large eggs.1. Use a 6-inch or 7-inch non-stick pan. If you desire thinner crêpes, use less batter. Mix all ingredients above to create a smooth batter.
2. Pour 1/4 cup of mixture into the greased into pan. The crêpe should be thin. Swirl the batter to get a rounded crêpe. 4. Pile crêpes on a plate separated with wax paper. Cool before filling. Make sure your crêpes are cooled down before filling them. Then, spoon the fruit and the cream onto your crepe — and roll.1-1/2 to 1-3/4 cups of strawberries — or your choice of desired fresh fruit1. To make the cream, chill the mixing bowl and beaters in the freezer before using. Pour cream into the chilled bowl, add powdered sugar and beat on high until creamy then fold in the fruit.
2. Make sure the crêpes are cooled down before filling. Spoon fruit and cream onto a crêpe and roll. Serve — and enjoy a new family tradition together! Fun stories about food, relationships, the great outdoors and more.
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