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Spiced Crepes with Strawberry Filling
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Prep Time:
55 minutes
Total Time:
55 minutes
Indulge in a spiced crepe filled with sweet strawberries for a deliciously satisfying dessert.
Ingredients:
  • 3/4 cup instant flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 eggs
  • 3 tablespoons butter, melted and cooled
  • 1/2 teaspoon almond extract
  • 1 teaspoon vegetable oil
  • 2 tablespoons butter
  • 2 1/2 cups strawberry halves
  • 2 tablespoons packed brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 teaspoon vanilla
  • Dash of salt
  • 2 tablespoons powdered sugar
Instructions:
  • Combine flour, granulated sugar, nutmeg, and 1/8 teaspoon salt in a medium bowl; set aside. In another medium bowl, whisk together milk, eggs, 3 tablespoons melted butter, and almond extract. Create a well in the dry ingredients and pour in the wet mixture. Mix until the batter resembles beige house paint, adding more milk, 1 tablespoon at a time if too thick.
  • Heat a nonstick skillet over medium heat with 1 teaspoon of oil, ensuring the entire interior is coated by using a folded paper towel. Once hot, pour 3 tablespoons of batter into the skillet and swirl to cover the bottom. Cook until edges have bubbles and the bottom is lightly browned. Flip with a spatula and cook briefly on the other side. Transfer the crepe to a plate. Don't worry if the first one isn't perfect, the next one will be better.
  • Continue cooking the rest of the batter. If the crepes adhere, use the paper towel to re-oil the skillet. Layer the crepes with parchment paper or waxed paper in between to prevent sticking. Keep them covered with a kitchen towel to maintain moisture while preparing the filling. For storage, stack the crepes, wrap them in plastic wrap, and refrigerate for up to 1 day. Remember to bring them to room temperature before adding the filling.
  • In a 10-inch skillet over medium heat, melt 2 tablespoons of butter. Stir in strawberries and brown sugar. Cook until strawberries soften and release juice. Add orange juice, vinegar, vanilla, and a pinch of salt. Be cautious as the mixture may bubble. Cook for 2 minutes until the liquid thickens slightly. Remove from heat.
  • Take a crepe from the stack and lay it on a clean work surface with the nicer side facing down. Spread 2 tablespoons of warm strawberry filling down the center of the crepe, being mindful not to add too much juice. Fold each side of the crepe over the filling until they meet in the middle, slightly overlapping each other. Repeat with the rest of the crepes and filling. Dust with powdered sugar before serving.

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