There is nothing more delicious than crepes in the morning! It’s my husband’s favorite breakfast on weekends! I make crepes so much, I have a gazillion recipes because I need to make sure they stay interesting!
It should come as no surprise that I don’t use measurements but I will give you approximations.
For the Crepes:
3/4 cup all purpose flour
2 Tbsp Unsalted Butter (Melted)
1/4 cup sugar (You can use less sugar depending on sweetness desired)
1/2 cup + 1/4 cup milk
3 Tbsp water
Mix Flour and sugar together with a whisk in a medium sized bowl. Create a well in the center, pour in melted butter, milk, eggs, and water and whisk slowly from the center outward until incorporated with little to no lumps.
At this point, if you would like absolute perfection, you could put the batter through a sieve to make sure there are no lumps in the batter. Or just move to the next step and refrigerate for about 15 minutes.
Another lump free way is to mix all the wet ingredients then sift in the flour and sugar and whisk.
Heat a nonstick pan on medium heat. Do not butter or oil if it is a non-stick pan.
Pour some batter (~1/4 cup) into the center of the pan then tilt the pan around to spread the batter thinly. The crepe will be cooking as this is happening. It should cook for almost a minute, the edges will be fully cooked with the center of the crepe looking a little wet but be solid.
Now, this is the part where hubby and I disagree. He doesn’t cook much so isn’t crazy about my way of doing it. He uses a spatula to release the edges and turn it. In my opinion, this way ends up taking a long time and you end up with a pretty much burnt and super duper brown crepe. I don’t like my crepes looking or being burnt a.k.a. crispy. So, I use my fingers to loosen the edges and flip the crepe, it takes about 2-3 seconds versus trying to get the spatula under the crepe for almost a minute.
Let the other side of the crepe cook for about 30 seconds then take it off the heat and continue with the rest of the batter until it’s all gone.
For the strawberry filling:
Dice strawberries into cubes, sprinkle 1 Tbsp of sugar over the top. Mix the strawberries in and let it sit on the counter for about 30 minutes until the sugar is completely dissolved and a syrup is formed.
Whisk 4oz of cream cheese with 2 Tbsp of sugar.
In a separate bowl, whisk 1/2 cup of heavy cream until a whipped cream is formed.
Fold the whipped cream into Cream Cheese. Then fold ONLY the strawberries (no syrup) into the cream cheese whipped cream mixture. Place in the fridge until ready to fill the crepes.
In the center of each crepe, place a spoonful of the filling down the crepe and roll.
Drizzle the tops of the crepes with the strawberry syrup and enjoy!
For the Mimosas:
1/2 cup Orange Juice
1/2 Cup Pineapple Juice
1 Tbsp Grenadine
1 cup Sparkling cider/ Ginger Ale/ Champagne( Something Bubbly and Fizzy)
Mix the first 3 ingredient in an empty bottle.
In a chilled glass, pour equal parts of the juice mixture and sparkling cider.
Garnish glass as desired.