Updated: Dec 7, 2020
When I was in elementary, I went to a sleepover birthday party for a friend. The next morning her mom made crepes; I had never had a crepe before. I took one bite. I hated it. After that, I would never eat them until I stayed at my sister in law, Janel's, house in Washington. Janel made crepes for breakfast, and I thought, I do not like these. I decided to eat one crepe to be nice, and to my surprise, I loved it.
Now, Axzl asks for crepes almost every day. Zeek asks for them a lot too. I spend about a half-hour to forty-five minutes making these, and Axzl eats one. And then he wants them again the next day. When strawberries are cheap, we eat crepes twice a month. We will have sausage or bacon as a side, so my kids aren't hungry soon after.
The cream in these crepes is amazing. It is the only whipping cream recipe I use. Remember the vanilla post a few weeks ago? The Molina vanilla makes this cream amazing. Try not to eat all the cream.
My dad buys me clear Molina vanilla in Mexico. I love the clear vanilla because it keeps the cream white instead of turning it a light brown.
3/4 cup milk
1/2 cup water
1/2 teaspoon vanilla
1/2 teaspoon sugar
1 cup flour
3 tablespoons butter, melted + extra to coat the pan
1/4 c sugar
3/4 c heavy cream
1/2 t vanilla
Mix the eggs, milk, water, vanilla, sugar, and flour in a medium bowl with a mixer. Beat until ingredients are combined, then add melted butter and beat for a few more seconds. Then, place the bowl in the fridge for 20 mins while making the whipped cream and slice the fruit.
Next, place a 10-inch pan on the stove and turn it on to medium-low heat. Grease the bottom of the pan with butter. Once the pan is warm, pour less than 1/4 cup of the batter into the pan and swirl the batter until it coats the bottom of the pan. The edges of the crepe will lift when it is ready to flip. When both sides are light brown, serve the crepe, or put the ones not being used in towels to keep them warm.
Finally, combine all the cream ingredients and mix with a beater, beat until stiff peaks form. Serve the crepes with cream, strawberries, and bananas, or whatever topping you like best.
Crepes slightly adapted from: Food Network.
Cream recipe from: Chef-in-training