Chef Louie's Strawberry Breakfast Crepes
This delicious recipe comes to us from Chef Louie at www.dougstephan.com.
This recipe makes 10 thin crepes.
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
2 cups milk
2 tablespoons butter, melted
1 cup fresh strawberries
2 cups sour cream
Sift dry ingredients together, then mix all ingredients thoroughly. Set aside for 20 minutes or so. The batter should be like a heavy cream.
When ready, pour a small amount of batter onto a flat, round pan and move the pan to coat it with the mix, making sure to keep the layer thin.
You only want to cook these lightly, turning over and cooking the other side for only 20 seconds or so.
You can make your crepes all at once, but now for the fun!
Take that cup of strawberries and divide in half.
The first half gets pureed in the food pro or blender, then added to 2 cups of sour cream. Blend this well.
The second half gets quartered, with half of that thrown into the sour cream mix, the other kept in reserve.
Now take a crepe, put about 2 full tablespoons of the sour cream mix down the center, and roll the whole thing up neatly.
Voila! Stuffed crepes!
On the plate, lay the crepe(s) off center, taking some of the reserved strawberry pieces and laying them both on top and to the side, while dusting with some powdered sugar. If you’re feeling really sassy, top with some mint leaves, maple syrup, or honey.
The following nutritional analysis is for one crepe - recipe makes 10.
|Nutrient Name||Nutrient Value||Unit||Daily Value %|
|Calories from Fat||130|
|Dietary Fiber||< 1||g||3%|
Nutritional information provided by www.foodcalc.com