Now, if I just had one of these like my friends at Crepes Paulette in Bentonville, AR, I would be all set!
A little over the top perhaps?
I’ve used any number of sweet crepe recipes, but they are all basically the same: eggs, milk or cream, butter, salt, sugar and optional flavoring. This one adapted from Essential Pepin is the sweet crepe I use most often. I prefer to let my batter rest even though Jacques (we’re on first name basis, I’m sure) doesn’t necessarily recommend that. For one thing, I can make it up early in she day or the night before and leave it in the refrigerator until I take it out to come to room temperature. I’m all about making life simpler these days.
And speaking of simple, these fresh strawberry crepes just could not be any simpler. The composition of these is only limited by your imagination and availability of ingredients. It’s fresh strawberry season in Arkansas now and I will definitely be taking advantage of that. Arkansas strawberries are incomparable as far as I am concerned. Take one bite and you’re hooked for life.
If you’re not inclined to make your own, go visit Paula and Fred at Crepes Paulette when you’re in the area. You’ll get hooked on them as well.
- 3/4 cup all-purpose flour, sifted
- pinch of salt
- 2 large eggs at room temperature
- 3/4 cup heavy cream or half and half
- 1/2 teaspoon granulated sugar (try dark brown sugar sometime)
- 3 Tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla, or lemon, orange or almond extract, optional
- canola oil
- 1 quart fresh strawberries, thinly sliced (You will probably have extras.)
- 1/2 - 1 cup blueberries, optional
- granulated sugar
- 1 cup balsamic vinegar
- 1/2 pint heavy cream
- powdered sugar
- mint sprig,
- toasted sliced almonds
- Chill a mixing bowl and beaters in the freezer while preparing the crepes. (I tend to keep a bowl and set of beaters in my freezer.)
- Shortly before serving the crepes, whip the cream with 2-3 (or more) Tablespoons of the powdered sugar until stiff peaks form. Do not over whip or you will have sweetened butter. If it seems to deflate before you use it, whip it again briefly with a whisk.
- Combine all ingredients except the butter and canola oil and whisk until the batter is very smooth.
- Whisk in the butter; set the batter aside for at least three hours or overnight in the refrigerators, covered.
- Bring the batter to room temperature before making the crepes.
- If the batter is too thick, thin with a little milk or water.
- Dip a spot of a paper towel in the canola oil and spread thinly on the bottom and sides of a 5 to 6- inch crepe pan (or a small 8 to 9-inch nonstick skillet); heat the pan over medium-high heat.
- When the pan is hot, add about 1/4 cup of the batter tilting the pan so that the batter covers the bottom entirely.
- (You may need to practice on one or two until you get the technique down. You need to work quickly.)
- Cook for about 1 minute on the first side then flip using your fingers, a spatula, fork -- whatever works for you.
- Continue cooking for 30 seconds to 1 minute before transferring to a warm plate, placing the first side down so that the lighter side will be on the inside of the filled crepe.
- Repeat the procedure for the remaining crepes. You may or may not have to grease the pan again.
- Place a sheet of waxed paper between each crepe layer.
- Sprinkle approximately 1/4 cup sugar over the sliced strawberries (more as desired); stir. Refrigerate at least 30 minutes until juice forms. Stir in blueberries, if using.
- For the balsamic reduction: see the video posted. I don't usually use the honey.
- Place one crepe on each dessert plate. Depending upon how you intend to fold the crepe (quarter fold as pictured or rolled without folding), center a spoonful of the berries on each one.
- Fold or roll as desired.
- Top with a spoonful of whipped cream, drizzle with the balsamic reduction, and garnish with a mint sprig and some toasted sliced almonds, if desired.
Crepes Paulette:
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Sounds and looks delicious! I’ve been to Crepes Paulette once and had the Chunky Monkey (I think that’s what it’s called). It was amazing.
Whatever it was, it was delicious I know
That looks soooooo very good!!!
Yep! It was:)
Yep! They were
Love crepes. Cannot begin to list all the reasons why. This sounds so good with the reduction, even though from the photo I at first thought it was chocolate syrup, which also sounds good?
Chocolate, of course!!!