Ingredients:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 3 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) sparkling water or milk
  • 2 tablespoons sugar
  • 2 tablespoons melted and cooled unsalted butter
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 8 ounces (230g) fresh strawberries, hulled and sliced
  • 8 ounces (230g) fresh strawberries, hulled
  • 2 tablespoons powdered sugar (to taste)
  • 1 teaspoon lemon juice
  • Zest of 1/2 lemon
  • 1 teaspoon vanilla extract

Instructions:

  1. In a mixing bowl, combine flour and eggs; whisk together. Gradually add milk, sparkling water, sugar, melted butter, vanilla, and salt. Blend until smooth using a hand mixer or immersion blender. Set aside to rest.
  2. Wash, hull, and slice the strawberries.
  3. In a mixing bowl, combine cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until stiff peaks form, about 3 minutes. Be careful not to overbeat.
  4. Blend the sauce ingredients (fresh strawberries, powdered sugar, lemon juice, lemon zest, and vanilla) in a food processor until smooth.
  5. Heat a non-stick skillet over medium-high heat and brush with melted butter. Pour a small amount of batter into the pan, tilting to cover the bottom evenly. Cook until the edges look dry, about 30-60 seconds, then flip and cook for an additional 10-20 seconds. Transfer crepes to a plate and repeat.
  6. Once slightly cooled, spoon whipped cream onto each crepe, topping it with sliced strawberries. Fold the crepe and serve with strawberry sauce drizzled on top.