Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
 2 cups Plain Flour
 ½ cup Caster Sugar
 1 pinch Salt
 1 Extra Large Free Range Egg
 ½ cup Fresh Milk
  cup Canola or Rice Bran Oil
To top the crepes
 ¼ cup Caster Sugar
 750 g Fresh Strawberries, hulled and sliced
 1 tbsp Fresh Lemon Juice
  cup Water
 23 dashes Strawberry Liquer
 ¼ cup Pure Icing Sugar
1

Add flour, sugar and salt to a bowl, make a well in the centre and then add egg, oil and milk .

2

Whisk for several minute ensuring no lumps remain.

Make the strawberry topping
3

Place 3/4 of the cut strawberries in a pan and add the liquer, caster sugar, lemon juice and water.

4

Slowly bring to the boil then simmer gently for about 5-7 mins until the sauce thickens and the strawberries have softened a little. Set aside.

Cook the crepes
5

Heat an oiled crepe pan or small omelette or frying pan.

6

Reduce heat to medium low and add a thin layer of batter. Swirl to coat the pan.

7

Cook the crepe for 15 seconds then flip and cook other side for another 15 seconds.

8

Continue until all batter is used and you have a plate of warm crepes.

To serve
9

Place one crepe on a plate. Add 3 tbsp of strawberry sauce on one half and then fold crepe over.

10

Drizzle a little extra strawberry sauce syrup over, add some fresh sliced strawberries and dust with icing sugar.

11

Place under a low grill until the icing sugar bubbles and caramelises a little.

12

Serve with ice cream, fresh cream and a splash of extra strawberry liquer!

Ingredients

 2 cups Plain Flour
 ½ cup Caster Sugar
 1 pinch Salt
 1 Extra Large Free Range Egg
 ½ cup Fresh Milk
  cup Canola or Rice Bran Oil
To top the crepes
 ¼ cup Caster Sugar
 750 g Fresh Strawberries, hulled and sliced
 1 tbsp Fresh Lemon Juice
  cup Water
 23 dashes Strawberry Liquer
 ¼ cup Pure Icing Sugar

Directions

1

Add flour, sugar and salt to a bowl, make a well in the centre and then add egg, oil and milk .

2

Whisk for several minute ensuring no lumps remain.

Make the strawberry topping
3

Place 3/4 of the cut strawberries in a pan and add the liquer, caster sugar, lemon juice and water.

4

Slowly bring to the boil then simmer gently for about 5-7 mins until the sauce thickens and the strawberries have softened a little. Set aside.

Cook the crepes
5

Heat an oiled crepe pan or small omelette or frying pan.

6

Reduce heat to medium low and add a thin layer of batter. Swirl to coat the pan.

7

Cook the crepe for 15 seconds then flip and cook other side for another 15 seconds.

8

Continue until all batter is used and you have a plate of warm crepes.

To serve
9

Place one crepe on a plate. Add 3 tbsp of strawberry sauce on one half and then fold crepe over.

10

Drizzle a little extra strawberry sauce syrup over, add some fresh sliced strawberries and dust with icing sugar.

11

Place under a low grill until the icing sugar bubbles and caramelises a little.

12

Serve with ice cream, fresh cream and a splash of extra strawberry liquer!

Strawberry Crepes
Cook crepes like a professional with this delicious recipe.  Made even more spectacular by the fresh strawberry sauce and a splash of strawberry liquer.
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Recipe kindly submitted by Natalie Talbot

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