Crêpes with Fresh Berries and Maple Syrup
The characteristic thin pancake of France, crêpes are super easy to make, super versatile, and super delicious. Topped with fresh berries and maple syrup, crêpes shine in this pure and minimalist version.
Servings: 8 crêpes
Ingredients
- 2 tablespoons Unsalted Butter, plus more for cooking crêpes
- 1 cup (5 oz) All Purpose Flour
- 1 teaspoon Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 Egg
- 1¼ cups Whole Milk
- 2 cups Fresh Berries (any combination of strawberry, blueberry, raspberry, or blackberry)
- 1 cup Maple Syrup
Instructions
- Microwave butter in 20 second intervals until melted; set aside. In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk the egg and milk until uniform. Sift about ½ of the dry ingredients mixture through a fine–mesh strainer over the milk mixture; whisk together until a few lumps remain. Sift remaining dry ingredients over the batter; whisk until a few lumps remain. Add the melted butter and whisk until smooth.
- Set a 12–inch non–stick skillet over medium–low heat for 3 minutes. Increase heat to medium; melt ½ tablespoon butter until bubbling subsides and butter begins to smell nutty, 2 minutes. Ladle ¼ cup batter in center of pan; lift pan off of heat and tilt in circular motion to disperse batter over surface. Cook until bottom of crêpe is golden brown, about 2 minutes. Flip crêpe and cook until second side is spotty golden brown, about 1 minute. Crêpes can be served immediately, or stacked and covered with aluminum foil to keep warm. Continue cooking batter, adding more butter to the pan as needed.
- To serve, fold crêpes in quarters and arrange 2 crêpes per plate. Divide berries evenly over crêpes. Warm maple syrup for 30 seconds in microwave. Drizzle 2 tablespoons of maple syrup over each plate of crêpes. Serve crêpes, passing remaining maple syrup at the table.
Notes
- Low–fat or dairy–free milk can be substituted for the whole milk.
- If using salted butter, omit the salt from the batter.
- The batter can be cooked right away, but will develop even more delicious flavor if allowed to rest refrigerated overnight.
- Batter can be covered and refrigerated for up to a week; whisk to recombine before cooking. Cooked crêpes that are cooled to room temperature can be stored together in an airtight container in the refrigerator for 1 week, or in the freezer for 1 month. To reheat, stack crêpes, cover with a damp paper towel, and heat in microwave until warm, about 30 seconds.