Treat mom to a special breakfast of crepes this year. These delicate, light crepes are easier to make than you may expect. It mostly takes a bit of patience, following directions and a great filling. We love our versatile orange olive oils, but using a lemon or Persian lime olive oil would also be fantastic in this recipe.
Ingredients
For Crepes:
- 1 cup all purpose four
- 3/4 cup milk
- 1/2 cup water
- 2 large eggs
- 3 tablespoons Olive This! Blood Orange Olive Oil
or Olive This! Mani Orange Olive Oil (available in Asheville)
For Filling:
- 8 oz. cream cheese, at room temperature
- 1/4 cup powdered sugar
- 3 teaspoons Olive This! Sicilian Lemon Balsamic Vinegar or Olive This! Cara Cara Orange-Vanilla Balsamic Vinegar
- 1 cup strawberries, diced
Directions:
Place all of the crepe ingredients in a blender and blend until smooth. Then put it in the refrigerator to sit for about an hour to let the bubbles relax.
While the batter is resting, prepare the filling. Dice the strawberries, reserving one for garnish.
In a small bowl using a hand mixer, whip the softened cream cheese, powdered sugar and balsamic vinegar together until creamy. Then stir in the diced strawberries.
Heat a non-stick skillet to medium-low and brush a little olive oil on it. The pan is important. If you have a fancy steel or copper crepe pan that of course works. Or grab any non-stick skillet with slanted sides so that you can easily get under the crepe to flip it. I prefer a smaller crepe and therefore use an 8-inch skillet but a larger pan means you will use more batter in each crepe.
- 8-inch pan – slightly under 1/4 cup of batter
- 10-inch pan – about 1/4 cup of batter
- 12-inch pan – about 1/3 cup of batter
Pour the batter into the hot pan, tilting and swirl the pan to spread the batter into a thin layer. Cook on one side until you see bubbles start to form in the top. Flip over with a spatula to cook the other side, about 30 seconds until lightly browned.
If it is taking longer for your crepes to cook, chances are you are either using too much batter or the heat is too low which may result in rubbery crepes. Stack the cooked crepes on a plate, directly on top of each other. This will keep them warm while you continue to cook the remaining batter. Most directions suggest putting a piece of parchment paper in between each crepe to prevent them from sticking, but I’ve never had a problem with sticking.
To serve, spoon about 2 tablespoons of the filling into each crepe. Then either roll the crepe up into small cigars or fold the crepe in half or into fourths. Top with additional strawberries to garnish.
Enjoy!
Additional filling ideas:
- Nutella with bananas and strawberries,
- Whipped cream with fresh berries
- Drizzle of balsamic vinegar and powdered sugar
- Jam
- Cinnamon sugar (Pictured below. Our daughter’s favorite)
- Lemon curd
- Yogurt, granola and strawberries
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).