[1]Sunday brunches have become de rigueur these days. Waking up late and having a leisurely brunch is something most of us look forward to on the weekends. This becomes all the more enjoyable if the food is easily put together and one doesn’t have to spend too long in the kitchen in this heat.
Crepes with strawberries and cream are a great combination for brunches, as not only do they require minimal effort, they are delicious and very popular with kids and adults alike. One can make bite-sized crepes if other items are being planned for the brunch.
crepes with strawberries and cream
Ingredients
For the crepes
1 cup plain flour
2 cups milk
3 eggs
Cooking spray or a few spoons of olive oil
For the strawberries and cream
300 ml thick cream whipped
2 tsp icing sugar
1 tsp vanilla extract
250 gm fresh strawberries, hulled and halved
Extra strawberries and icing sugar to serve
Method
Make the crepes:
Sift flour into a bowl. Meanwhile, whisk the milk and eggs together in a jug and gradually add the milk mixture to the flour.
Whisk until well combined. Heat a non-stick frying pan over medium heat and dribble a tiny bit just so the crepes will come away easily.
Pour 2 1/2 tablespoons of batter into the pan and swirl to make an even circle. Cook for 2 to 3 minutes or until light golden, flip and cook for another minute. Transfer to a plate and keep covered. Repeat with remaining batter.
For the strawberries and cream
Combine cream, icing sugar mixture and vanilla in a bowl.
Spread 1/3 cup cream mixture over 1 crepe. Top with strawberries. Roll up to enclose filling. Repeat with remaining crepes and filling.
Dust crepes with icing sugar. Serve with strawberries.
Links:
[1] http://archive.asianage.com/dine2jpg-279