Instructions
- Wash strawberries. Slice ½ pound of the berries (about 2 cups) and set aside for serving. Chop the remaining strawberries into ½” pieces.
- Combine the chopped strawberries, sugar, water, and cornstarch in a medium saucepan.
- Bring to a simmer while stirring and let cook 5-6 minutes or until thickened. Set aside.
- Combine eggs, milk, flour, oil, sugar, and salt in a blender.
- Pulse until smooth, about 5 times.
- Melt 1 teaspoon butter over medium heat in a 6-inch skillet.
- Add 2 tablespoons crepe batter and quickly pick up the skillet and swirl to move the batter to the edges of pan.
- Cook until tiny bubbles on the top pop and the crepe is set.
- Remove and place on a plate. Repeat with remaining crepes.
To Serve
- Place 3 crepes on a serving plate.
- Spoon strawberry sauce over crepes and top with whipped cream and remaining fresh strawberries. Fold or roll as desired.
Recipe Notes
Use fresh or frozen strawberries. Frozen strawberries can have more liquid and may need a bit of extra corn starch.The ideal pan size for this recipe is a 6” skillet.The batter for this recipe can be made up to 24 hours in advance.Crepes will keep in the fridge for a few days. Freeze crepes by storing them with parchment paper between them and they’ll last up to 4 months.To reheat crepes, place on a microwave-safe plate and cover with a clean, damp paper towel. Reheat in intervals of 30 seconds until warm.