Crepes With A Fruit Filling Recipe

Making the Crepe Batter

In a mixing bowl, combine 30-50 grams of flour, 1 egg, 100-150 mL of milk, a pinch of salt, and 5-10 grams of sugar. Whisk thoroughly to avoid lumps. Let the batter rest for at least 30 minutes before cooking, allowing the flour to absorb the liquid and give the crepes a delicate texture.

Cooking the Crepes

Heat a non-stick pan over medium heat and lightly coat with butter or oil. Pour a small amount of batter into the center of the pan, tilting to spread it evenly into a thin layer. Cook for about 1-2 minutes until the edges lift from the pan, then flip and cook for another minute. Set aside and repeat with the remaining batter.

Preparing the Fruit Filling

Wash and slice 30-50 grams of strawberries or raspberries. If desired, toss the fruit in 5-15 grams of sugar to sweeten. You can also cook the fruit slightly to create a syrupy texture, depending on your preference.

Assembling the Crepes

Lay a cooked crepe flat, spoon some of the fruit filling into the center, and then fold or roll the crepe to encase the filling. Serve immediately, or chill for a refreshing treat. Optional: dust with powdered sugar or drizzle with chocolate for an extra touch of indulgence.