Crêpes with Strawberry Coulis
Crêpes–golden, buttery and fluffy–make an easy spring dessert when paired with sweet, fresh strawberries and just a light dusting of powdered sugar. A blender is a quicker way to mix the batter and a brief rest in the refrigerator allows the flour to absorb the liquid ingredients slowly, resulting in a tender crêpe. A non-stick skillet is essential to ensure easy flipping.
Crêpes are versatile; they can be spread with jam, lemon curd or even Nutella. They can be filled with ice cream and served with a drizzle of homemade chocolate sauce. You can roll them or just fold them and serve with a dollop of crème fraîche on the side. The possibilities are endless. This full-proof recipe is Julia Child’s Master Crêpe Recipe.
(Makes twenty, 5-inch crêpes)
- 1 cup flour
- ⅔ cup cold milk
- ⅔ cup cold water
- 3 large eggs
- ¼ tsp. salt
- 3 TBSP. melted butter, plus more for brushing on skillet
- Place all ingredients in a blender and mix until smooth. Cover and refrigerate for an hour.
- Heat a non-stick, 6” skillet over medium heat. Brush with some melted butter.
- Pour about ¼ cup of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Pour out any excess. Cook for 30 seconds to 1 minute, or until the crêpe is lightly brown (this is the “public side” of the crêpe). Flip it over with a small spatula or using your fingers and cook briefly on the other side (this is the “nonpublic side of the crêpe”).
- Cool the crêpes on a rack while you continue making the rest.
Note: If you are not going to use them right away, cool the crêpes thoroughly, stack them without fear of sticking and put them in a plastic bag. Refrigerate for up to two days, or freeze them for several weeks.
Strawberry Coulis
- 3 cups fresh strawberries, sliced
- 3 TBSP. sugar
- 1 tsp. fresh lemon
- Place two cups of the sliced strawberries and the sugar in a bowl and let them macerate for 20 minutes.
- Empty the whole bowl into a food processor.
- Strain the sauce through a fine sieve. Discard the seeds. Add a few drops of fresh lemon and refrigerate.
- To serve, fold the reserved sliced strawberries with the strawberry coulis.
Cooking well doesn’t mean cooking fancy. – Julia Child
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