My Aunt Helen is a wonderful cook. I had the honor of living with her and my Uncle briefly when I was in College and she would make these wonderful Strawberry Crepes for dessert. This was the summer that I met my husband. I still like to make these from time to time and now my children enjoy them too! Today I made them for breakfast.
Makes 12 crepes-Serves 4 (3 Crepes per serving)
For the CREPES:
- 1 cup bisquick mix
- 3/4 cup milk
- 2 eggs
For the SOUR CREAM SAUCE:
- 1 cup sour cream
- 1/4 cup brown sugar
- 1-2 pints sliced fresh Strawberries
Grease a 6-7 inch non stick skillet lightly; heat until hot. Beat baking mix, milk and eggs with a hand beater or whip until smooth. For each crepe pour 2-3 Tablespoons batter into the skillet and rotate until the batter covers the bottom. Cook until golden brown. Gently loosen edge with spatula, turn and cook other side until golden brown. Stack placing waxed paper between each; keep covered to prevent them from drying out. Mix 1 cup sour cream with 1/4 cup brown sugar. Hull and slice 1-2 pints fresh strawberries. Place 1 Tablespoon sour cream mixture across center of each crepe. Sprinkle with sliced berries. Roll and place on plate or serving platter. Repeat; Top with additional sour cream and berries. Enjoy!
I use my favorite non stick pan. As I pour in the batter I rotate the pan so it is as thin as possible. I did add about 2 Tbps of milk in addition to the milk to make the batter a little thinner.
This helps the crepes to be very thin.
And the strawberries as well
As I finish cooking the crepes I put them directly on the plates for serving, I find this slightly easier to assemble and then later I do not need to transfer them from a platter. While the next crepe is cooking I assemble the crepe and roll it and keep an eye on the crepe that is cooking so it does not overcook.
I put about 1 Tablespoon of the sour cream and sugar mixture down the middle of the crepe.
Next I put a few spoon fulls of sliced strawberries on the sour cream sauce
I roll up the crepe and place it to the side of the plate so I make room for the other 2 crepes.
After the crepes are finished I drizzle more sour cream sauce over the top of the crepes and add some more strawberries.
Set the plate aside while you finish the other three servings and present your loved ones with a treat that will keep their bellies smiling for a few hours.
This makes a great dessert for special guests, or a great brunch treat.
I did once make these for a gathering of 20 people, but my back actually started hurting from making the crepes. I would double this recipe, but making crepes one at a time for a larger group is not something I will do again.