Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/4 teaspoon (1g) salt
  • 1 tablespoon (12.5g) granulated sugar
  • 1 1/4 cups (300ml) milk
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 pound (450g) fresh strawberries, hulled and quartered
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15ml) water
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Combine flour, salt, and sugar in a blender (or whisk in a bowl). Add milk, eggs, melted butter, and vanilla extract. Blend (or whisk) until smooth. Let the batter rest for at least 10 minutes.
  2. Combine strawberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat, stirring occasionally, until strawberries soften and the mixture thickens slightly (about 10-15 minutes). Remove from heat and set aside.
  3. Heat the crepe pan over medium heat. Lightly grease the pan with melted butter. Pour a small amount of batter (about 1/4 cup) onto the hot pan. Immediately swirl the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes per side, until golden brown. Repeat with remaining batter, stacking cooked crepes on a plate.
  4. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  5. Spread a generous amount of strawberry compote onto each crepe. Fold the crepe in half, then in half again (or roll it up). Top with whipped cream and extra strawberries (optional).