Easter brunch: strawberry and cream crepes

April 10, 12:24 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold, Crepes

If you are contemplating what to serve for Easter brunch on Sunday, why not make it special?

Strawberry and cream crepes are ultra impressive, but surprisingly, are very simple.

I always had the stipulation that crepes were difficult with their “shi shi” French name. I quickly found that ingredients come together in minutes with ingredients we ALL have on hand (forget the pancake mix, this is even easier and a fraction of the cost).

The flavor combination of the sweat cream with the strawberries rolled up in a thin pancake will totally entice you.

So while treating your family to the treats of Easter, why not treat yourself. Enjoy…

The markets have begun to stock beautiful looking fruits, particularly strawberries. I purchased mine from Papa Joe Birmingham and handpicked each strawberry myself (I checked and the price is the same if they pre-package only you get to choose which strawberries you want!)

**Tip: Don’t get discouraged if your first crepe is a flop, that is pretty common. Discard (or eat it with your fingers at the stove) and start again.

Strawberry and Cream Crepes
Crepes Recipe:
Recipe derived from Allrecipes.com

1 cup all purpose flour
2 eggs
¾ cup milk
¼ cup water
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt

Filling Recipe:

2 oz. Cream Cheese
2 tablespoons mascarpone cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Chantilly Cream Recipe:

1 cup heavy whipping cream
1-2 tablespoons powdered sugar

Directions:

For the Crepes:
In a medium sized bowl, lightly beat the eggs with milk and water. Add flour, salt and butter and mix until combined (just until all the lumps are out). The batter will be thin.

Heat a small non-stick skillet on medium high heat (about 8in. in diameter). You need this to be small because the crepe batter is VERY thin and will spread to the end of the pan. Spray with cooking spray. Pour about ¼ cup of batter into the skillet. Spread the batter around in a circular motion. The crepe should pull away from the sides but you can help it a bit with a flexible spatula. Flip once it begins to brown. Brown the other side, and plate the crepe with filling.

For the Filling:
In a mixing bowl, combine all ingredients until well combined.

For the Chantilly Cream:
In a mixing bowl, whip cream until stiff peaks form. Add powdered sugar, beat until combined.