- 4
- 15 mins
- 35 mins
Ingredients
- 3 cups halved strawberries
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 4 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into 8 pieces
- 1/2 cup heavy cream
- Powdered sugar, for dusting
Preparation
Step 1
Combine the strawberries, sugar, lemon zest, and lemon juice in a blender and blend until smooth. Set aside.
Combine the eggs, milk, flour, sugar, and salt in a blender and blend until smooth.
Melt 1 piece of butter in a 10-inch nonstick skillet over medium-low heat. Add 1/4 cup of batter to the pan and tilt the pan so that the batter evenly coats the bottom of the pan. Cook for about 1 minute, until the batter is set. Working quickly and gently, use a spatula to flip the crepe. Cook for another minute, until lightly browned. Repeat with the remaining butter and crepe batter.
Meanwhile, place the cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Gently fold 1/2 cup of the reserved strawberry sauce into the whipped cream.
Place one crepe on a work surface. Spread about 2 tablespoons of the whipped cream mixture over the surface of the crepe, leaving a 1/2-inch border. Fold the crepe in half, tucking in the edges, and roll into a tube shape. Repeat with the remaining crepes and whipped cream.