Strawberry Filled Crepe

For Father's day, on Sunday, I made my dad his favorite breakfast: a French Crepe. Since it is the end of strawberry season, I wanted to use them before they end. As the produce seasons change, I will probably change what fills the crepe. Having the base recipe is key and than the filling you can just be creative with anything like: eggs, berries, apples, Nutella, etc. 

I usually don't use all-purpose flour, but I know my dad does not like whole wheat flour as much. I will attempt a whole wheat crepe one of these days! But for now this is a good standard recipe for crepes!

Strawberry Filled Crepes

Serves:4-6

Ingredients:

• 1 cup all purpose flour
• 1 cup milk (I only had 2%)
• 1 cup water
• 2 large eggs
• 1 tsp salt
• 1 tsp sugar
• 1 tsp vanilla extract
• Additions: strawberry jam, smashed strawberries, 10x sugar
• butter or coconut oil for pan

Directions:

1. Combine ingredients, except butter or coconut oil, and mix until there are no lumps.

2. Let it sit in fridge for at least 30 min.

3. Heat 8 in. or 8 1/2 in. pan and melt butter or coconut oil to coat the bottom. Scoop about 1/3 cup of batter into the center and move the pan around to cover the bottom of the pan with the batter.

4. Cook for 2 minutes flip and cook for another 1-2 min. The sides come up a bit and may get a bit crispy.

5. Place crepe on plate and fill. We filled with homemade strawberry jam and smashed strawberries, than topped with 10x sugar.

I still have to practice the flipping process, but they still tasted good and that is what matters!