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Strawberry Crepes

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Servings 6 6


  • 5 large Harry & David strawberries
  • 3 tablespoons granulated sugar
  • 2 cups whole milk
  • 2 large eggs
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter (melted)
  • ¾ cup heavy whipped cream
  • ¼ cup powdered sugar
  • ¼ cup sour cream
  • ½ teaspoon vanilla extract


  • Place a bowl and the beaters from an electric mixer in the fridge. This is for whipping the cream later, because heavy cream whips best if very cold.

Preparing the strawberries:

  • Slice the tops off each berry, then slice each berry vertically in half and then into eighths.
  • Toss the sliced berries with 1 tablespoon of the granulated sugar in a bowl, then set aside.

Preparing the crepes:

  • In a blender, add the milk, eggs, remaining 2 tablespoons of sugar, flour, salt, and 4 teaspoons of the melted butter. Save the rest of the butter for greasing the crepe pan.
  • Purée the mixture for about 30 seconds on high, then turn off the blender and let it rest for at least 5 minutes. You can also let it rest overnight in the fridge. The longer the batter rests, the more tender your crepes will be.

When you're ready to cook the crepes:

  • Warm your crepe pan or nonstick skillet over medium heat, and brush with some of the melted butter.
  • Ladle 1/2 cup of the batter into the crepe pan, then tilt the pan in a circle until the surface is covered with the batter.
  • Cook the crepe on the first side until it easily releases when you run a spatula around the edges. Loosen the entire crepe with the spatula before attempting to flip.
  • Flip the crepe, then use the spatula to smooth it out if it wrinkled while flipping. Continue to cook on the second side until golden brown spots form.
  • Remove the crepe from the plan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get about 5 more crepes if you're using a standard 10" crepe pan).

While the crepes rest, whip the cream:

  • Pour the heavy cream in the cold bowl from the fridge. Connect the beaters to an electric hand mixer and beat the cream until soft peaks form, about 4 minutes.
  • Add the powdered sugar, sour cream, and vanilla, and continue to beat the cream until the mixture is light and fluffy.

To serve:

  • Place each crepe on a plate, and spread 1/6 of the cream down the center of each in a line. Top with a spoonful of the berries. You can either fold the crepes into quarters or roll them up to serve. Spoon any leftover berries over the top of the crepes and serve.