Quick & Easy

Crêpes with strawberries and cream

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.
crêpes with strawberries and cream



1.Combine flour, sugar and salt in large bowl. Whisk in eggs and ¾ cup (180ml) of the milk until smooth. Gradually whisk in remaining milk. Cover and stand 1 hour.
2.Heat a 20cm crêpe pan (or frying pan) and brush with a little of the butter. Pour about 2 tbsp of the batter into pan, tilting pan so batter coats the base evenly. Cook, loosening edge with a spatula until crêpe is browned lightly underneath. Turn crêpe and cook until browned on other side. Transfer crêpe to a plate or ovenproof dish and cover to keep warm. Repeat with remaining butter and batter to make 16 in total. Stack crêpes on a plate.
3.Fold crêpes into quarters and serve topped with strawberries and cream. Drizzle with maple syrup, if desired.

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