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Ingredients
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Crepe Batter
Seasonal Filling
Method
Crepe Preparation
- 1
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, sugar, and salt until the batter is smooth and free of lumps.
- 2
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes to allow the gluten to relax.
- 3
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter. Pour about 1/4 cup of batter into the pan and swirl to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 1 minute. Remove from the pan and repeat with the remaining batter.
Filling and Serving
- 4
Prepare the Filling
Wash and slice the fresh strawberries. Combine them with the fresh blueberries in a bowl.
- 5
Fill the Crepes
Take one crepe, place a generous spoonful of the mixed berries in the center, and top with a dollop of whipped cream.
- 6
Fold and Serve
Fold the crepe over the filling and plate it. Drizzle with maple syrup before serving.