One of my very most favorite breakfast is homemade strawberry crepes. I used to fix this all the time when the kids were growing up (I’ve also been known to serve it as a dinner).

The recipe below is from my Betty Crocker cookbook that I got when we were first married (circa 1980)….and yes, I still have the cookbook!

Note: For the Crepes Chantilly I don’t bother with the powdered sugar.

Crepes

1 1/2 c. Flour
1 Tbl. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 c. Milk
2 Eggs
2 Tbl. Butter, Melted
1/2 tsp. Vanilla

Mix flour, sugar, baking powder and salt. Stir in remaining ingredients and beat with a hand beater until smooth.

Lightly butter 6″-8″ skillet and heat over medium heat. Pour scant 1/4 cup of batter into skillet and immediately rotate skillet until thin film covers bottom.

Cook until light brown, flip and cook other side.

12 Crepes

Crepes Chantilly
3/4 c. Chilled Whipping Cream
1/4 c. Powdered Sugar
3/4 c. Strawberries, Sliced

Beat whipping cream and 1/4 c. of powdered sugar until stiff. Fold in strawberries. Spoon 2 Tbl. of mixture onto each crepe, roll up and serve.

Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products

www.countrymeadowltd.com