Crêpes aux fraises

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Crêpes aux fraises

Crêpes aux fraises

They are nice and light and I like to serve Crêpes aux fraises with this amazing delicious naughty strawberry cold sauce. I have made many crepes and pancake recipes, but I always go back to this one. I just love the texture of it all, but you can of course eat the crepes on their own as they are so delicious. I love crepes –  who doesn’t?  I like mine for breakfast, early in the morning especially if someone makes them for me, with lots of honey or warm chocolate sauce. Here in the UK they make them with lemon juice and caster sugar, but most people here often only have crepes (well, they call them pancakes) in February or March, on Shrove Tuesday or ‘Pancake Day’.

I find this amazing as I make crepes whenever I fancy some, although I am told it is supposedly the last day before the fast for the Lent period.  Locally, teams from hotels compete in a pancake race and the winners are always announced in the local paper. Schools get involved too – the children love it as each one will bring some pancakes home to their parents. A bit bizarre, but fun, all the same.
I often get asked what the difference is between crepes and pancakes? Well, to me I think pancakes are a little simpler and you can use the same batter as Yorkshire pudding, but with crepes you add some butter to the batter –  that, for me, is the difference, but  I am sure someone out there may know otherwise – let me know!

Let’s see how easy it is to make them:

Print Recipe
Crêpes aux fraises
Votes: 3
Rating: 4
You: 2
Rate this recipe!
Cuisine French
Prep Time 10 minutes
Cook Time 12 minutes
Servings
portions
Ingredients
For the crepes:
For the strawberry jam:
Cuisine French
Prep Time 10 minutes
Cook Time 12 minutes
Servings
portions
Ingredients
For the crepes:
For the strawberry jam:
Votes: 3
Rating: 4
You: 2
Rate this recipe!
Instructions
For the crepes:
  1. Mix everything together and whisk well.
  2. Heat up a non-stick pancake pan on a medium heat.
  3. Once the pancake pan or skillet is nice and hot, wipe lightly with a buttered paper towel, then pour in a small ladle of the batter and swirl the pan. This will give you an evenly round shaped thin pancake.
  4. Cook for two mins then turn over.
  5. Keep doing this until all the batter is used up.
To make puree:
  1. Heat up the strawberries, sugar, and the star anise for 10 on medium heat, remove from the heat and let the sauce cool down completely.
  2. Take half of the sauce remove the star anise and blitz to a smooth puree, then pour it back to the remaining sauce.
  3. When you are about to serve the crepes pour it on the side, or serve it in a small jug next to the crepes.
  4. I added home-made strawberry ice-cream - yummy! Enjoy.
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2 Comments

  1. Lynn Fry says:

    Your recipes are always easy to follow and very delicious. Keep them coming Sally.

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