Strawberry Maple Butter Crepes




For the crepe

  • Milk – 3/4 cup
  • Eggs – 2
  • Flour – 1 cup
  • Sugar – 2 tbps (skip sugar for savory crepes)
  • Butter – 3 tbps (melted)
  • Water – 1/4 cup

Maple butter

  • Unsalted Butter – 1/4 cup (softened)
  • Maple syrup – 2 tbps

Macerated Strawberries

  • Strawberries – 2 cups (chopped)
  • sugar – 2 tbps
  • Lemon juice – 1/4 tsp

Blend all the ingredients for the crepes and refrigerate for an hour. Meanwhile, chop strawberries, sprinkle them with sugar and the lime juice. Mix well and keep aside. Combine butter and maple syrup and beat well with a fork until fluffy. You could use a hand mixer to do this, especially if you are making a larger batch.

After an hour, heat a crepe pan (any flat frying pan will do) rub the pan generously with butter (you don’t have to douse the pan in butter) and using a 1/3 cup measure, pour batter into the pan. swirl the pan so the batter coats the surface. Turn in 45 seconds and cook another minute. Check if its done. It will look mostly creamish but specs of browning. Crepes don’t take longer than two minutes on both sides to cook. So make sure you are not over cooking them.

Place them on a plate, apply some maple butter, add the macerated strawberries and fold. Sprinkle with powdered sugar and serve with whipped cream and more strawberries.

If you like your crepes cool. apply the maple butter when hot and let them cool down before adding the fruit. Then fold them up. This batter lasts for up to two days when refrigerated. Perfect for feeding a pack of hungry kids since they only take about two minutes to cook and you can always make a dozen and serve them at room temperature.

Recipe adapted from Alton Brown basic crepe recipe.

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