Sweet crepes make a soft wrapping for the chopped-strawberry-and-sour-cream filling. The filling tastes like a complicated sauce, but it's only a blend of sour cream and brown sugar.
Make Ahead: The crepe batter needs to be refrigerated for 1 hour. The finished crepes can be covered and refrigerated for up to 2 days. Fill the crepes just before serving.
Servings: 12 filled crepes
- For the crepes
- 2/3 cup flour
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup water
- 2 tablespoons unsalted butter, melted
- 2 tablespoons unsalted butter, at room temperature, for the pan
- For the filling
- 1 cup sour cream
- 3 tablespoons packed light brown sugar, or more to taste
- 2 cups (10 ounces) strawberries, hulled, washed and chopped
For the crepes: Combine the flour, sugar and salt in a food processor or blender. Add the eggs, milk and water; process for about 10 seconds, until smooth and blended. Add the melted butter and process for about 4 seconds, until smooth. Transfer to a bowl, cover and refrigerate for 1 hour.
Place an 8- or 9-inch nonstick skillet or crepe pan over medium heat until it is hot enough for a drop of water to sizzle and then immediately evaporate. Brush with about 1/2 teaspoon of the room-temperature butter.
For each crepe, ladle about 3 tablespoons of batter into the center of the skillet or pan, tilting the pan so that the batter forms a thin layer on the bottom and about 1/2 inch up the sides. Cook for 1 1/2 to 2 minutes, until the edges just begin to brown and the top of the crepe is set. Use a wide spatula to carefully turn the crepe and cook for about 1 minute. Turn out onto a plate; repeat with the remaining batter to form all the crepes, brushing the pan with more butter. Stack the crepes on a plate, placing a piece of wax paper between each one. The crepes can be covered and refrigerated for up to 2 days.
For the filling: Combine the sour cream and brown sugar in a medium bowl; stir well, then add 1 cup of the strawberries. Taste and add brown sugar as needed.
Transfer a crepe to a small plate. Starting 1 inch from the bottom edge of the crepe, spoon 2 generous tablespoons of filling across the crepe. Roll up the crepe and arrange it seam side down on the plate.
Repeat to fill all the crepes. Scatter several pieces of the reserved strawberries over the top and serve. Alternatively, the crepes can be served on individual plates and the filling and chopped strawberries passed for each person to fill and roll up their own.
From cookbook author Elinor Klivans.
Tested by Julia Beizer.
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