Crepes are really easy to make. The finished product can be easily frozen and then thawed out when you want to use them. Crepes can also be used to make an assortment of casseroles or filled with any number of fillings.
This particular recipe stuffs and then bakes the crepes topped with some sugar. The filling is a perfect way to use up strawberries that may not quite be in season yet although if they are really fresh then even better. Mix the crepe batter in a blender. The batter should be enough for 10-12 crepes.
Baked Crepes with Strawberry Filling
For crepe batter
- 1/2 cup water
- 1/2 cup whole milk
- 2 eggs
- 3/4 cup flour
- 2 tbsp melted butter
- 1/4 tsp salt
Put everything and blender and pulse until smooth. Use a spatula to scrape down the sides and then pulse some more until there are no lumps. Refrigerate batter for two hours before using. To make crepes heat a small frying pan coated with oil over medium high heat until almost smoking. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan. Cook for about 90 seconds until the crepe begins to set and can be set free by shaking the pan. Flip crepe and cook the other side for about 15 seconds. Remove, reoil and heat pan and continue until all batter is gone. The crepes can now be used or frozen for another time.
- 1 cup thinly sliced strawberries
- 1/2 cup chopped pecans
- 2 tbsp Triple Sec
- 2 tbsp butter
- 1 tbsp sugar
Mix sugar and strawberries and let stand for 15 minutes. Melt butter over medium heat in a sauce pot and add strawberries. Stir well and add liquor. Simmer sauce for 5 minutes then add chopped pecans. Simmer until thickened, about 5 minutes more. Take a crepe and spoon about two tablespoons sauce into the center. Roll up the crepe, tucking in the sides as you go. Place in a greased baking dish and continue until all sauce is used up. Sprinkle cinnamon sugar on top and bake at 350 degrees until sugar begins to caramelize and crepes are heated through, about 10 minutes.
Here is a little something to get into the spirit of crepes: