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fruit filled crepe
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Fresh Fruit Filled Crepes

Delicious for a brunch with fresh fruit and sweet ricotta cheese. Everyone loves these tasty, sweet crepes.
Course Fried Pastry
Cuisine American
Keyword fruit filled crepes
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 crepes
Calories 115kcal
Author Joe Boyle

Ingredients

  • 4 large eggs
  • 1 1/2 cups milk, whole or 2 %
  • 1 tsp vanilla extract
  • 1 cup all purpose flour , sifted
  • pinch of salt
  • 4 tbsp melted butter, allow to cool before adding

Instructions

  • Break eggs into a medium bowl and whisk together.
  • Add milk, vanilla extract, and whisk into the eggs.
  • Slowly add the sifted flour while continually whisking to prevent lumps.
  • Add the salt, then whisk in the cooled melted butter.
  • Let the batter rest for 30 minutes.
  • Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
  • Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
  • Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
  • Fill with topping of choice.

Notes

  1. The batter can also be mixed in a blender or food processor. Mix until smooth and there are no lumps of flour.
  2. The batter can be stored covered in your refrigerator for up to 2 days.
  3. Crepes can be refrigerated for 3 days or frozen for a month.

Nutrition

Calories: 115kcal