Making Homemade Strawberry Crepes with Pancake Batter is so easy you will wish you knew this recipe before. You can use bought pancake mix or make your own.
Strawberry Crepes are a delightful dessert or perfect for breakfast. You could substitute any fruit other than strawberries. I have used bananas and love it. These crepes will not come out as paper-thin as traditional crepes because pancake batter includes baking powder, which will cause it to rise slightly.
Tip: Transfer the thinned batter to a large mixing cup with a pour spout before you begin to cook. The pour spout makes it easier to get the right amount of batter into the pan without dripping.
Crepes are one of those essential, versatile recipes that every home cook should know. If you’ve never made them, it’s time to see what you’ve been missing.
Strawberry Crepes Using Pancake Batter
Prepared pancake batter
1/4-to 1/2-cup milk
Powdered sugar, sliced strawberries, bananas or other fillings (optional)
Whisk the egg and 1/4 cup of milk in a small bowl until combined.
Add the milk-and-egg mixture to the prepared pancake batter and whisk thoroughly. Add more milk until the batter is the consistency of heavy cream.
Spray a 6- to 9-inch nonstick skillet with cooking spray; then preheat it over medium-high heat.
Pour 2 or 3 tablespoons of batter onto the hot skillet. Swirl the pan to allow the batter to coat the bottom in a thin layer.
Cook for 20 to 30 seconds, until the bottom of the crepe is browned. Carefully flip the crepe and cook for 10 to 15 seconds longer.
Remove the crepe to a wire rack or a plate lined with parchment. Store the crepes in a warm -- 200 degrees Fahrenheit -- oven until ready to serve.
Repeat the steps until you have used the remaining batter.