Strawberry Crepe Recipe by Lawson State Community College/Culinary Arts
Yields 4 servings
1 cup all-purpose flour
½ cup milk
½ cup water
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove from pan.
4. Fill each crepe with sliced strawberries and whipped topping, garnish with powdered sugar and mint.