Crêpes are a French classic served with either sweet or savoury filling. These little fruit bundles are filled with strawberry compote, and dusted with cinnamon sugar. Be sure to prepare the batter well in advance to allow it time to rest.
95 g / 3⁄4 cup All-purpose flour 1 g / 1⁄2 tsp Salt
185 ml / 3⁄4 cup Milk
2 large Eggs30 gm / 2 tbsp Brown sugar15 ml / 1 tbsp Vanilla extract
250 g / 1 cup Strawberries, sliced, fresh or frozen
30 g / 2 tbsp Crystal Margarine
80 g / 1⁄2 cup Granulated sugar
125 ml / 1⁄2 cup Orange juice
45 g / 3 tbsp Granulated Sugar
2 g / 1 tsp Ground cinnamon
Additional Crystal Margarine, for cooking and brushing
- Mix up the cinnamon sugar by sifting together 3 tbsp of granulated sugar and 1 tsp of ground cinnamon.
- To prepare the strawberry compote, warm 2 tbsp of Crystal Margarine in a small saucepan over medium heat.
- Once the margarine begins to bubble, add the strawberries, granulated sugar, and orange juice.
- Let the orange juice reduce by half before removing the compote from the heat. Serve the compote warm, or make it ahead of time and serve it chilled.
- For the crêpes, use a blender to combine the all-purpose flour, salt, milk, eggs, brown sugar, and vanilla extract. Blend on high speed until the mixture is smooth.
- Allow the batter to rest, covered with plastic wrap, for at least 1 hour in the refrigerator. The batter will keep for up to 3 days, and only improves with age.
- Remove the batter from the refrigerator and allow it to come to room temperature.
- Warm a large, non-stick frying pan over medium heat. Using a pastry brush, lightly coat the pan with Crystal Margarine.
- Using a ladle or measuring cup, slowly pour approximately 1⁄3 cup of batter into the centre of the frying pan, swirling to coat as much of the pan as possible. Avoid leaving holes in the batter, and fill in any major holes with a little more batter.
- Once the batter looks wet, but not runny, flip over the crêpe with a long offset spatula. Cook the other side. Cooking takes 30 seconds or less per side, so don’t walk away from these paper thin pastries. If you notice the crêpes are colouring too quickly, turn the heat down.
- Remove the crêpe from the frying pan and place it onto a large plate. Brush the top with a little Crystal Margarine to prevent the crêpes from sticking to each other.
- Continue making the crêpes until all of the batter is used. Be sure to cover the completed crêpes with a towel to keep them from drying out.
- Starting with one crêpe, place a few tablespoons of fruit along the center. Roll up the crepe and place it on a serving plate. Continue this filling and rolling with as many crêpes as needed.
- Once the crêpes are filled, brush lightly with Crystal Margarine and sprinkle with cinnamon sugar.
- Your first crêpe or two won’t be perfect. As you go, adjust your heat as needed to achieve the perfectly golden crêpe
- If you want crêpes ready to go at any time, make all the crêpes at once. Before the filling step, place pieces of parchment between them all and place them on a plate in the freezer. Once they are frozen solid, transfer them to a freezer bag. Pull them as needed and allow them to thaw on the counter. Be sure to re-warm them lightly on the stovetop in a non-stick frying pan.