I fell in love with this combination of strawberries, fresh whipped cream, and honey on top of crepes when I first had them at LGO. Since then, I crave them every once in awhile (which really means almost every time I walk past strawberries in the produce aisle of the grocery store), so I modified my own crepe recipe and braved the idea of making crepes without a real crepe griddle. I am still coveting one of those by the way…someday, maybe I’ll break down and get one, but for now when the cravings set in… I just get out my handy dandy small skillet and a slab of butter or cooking spray and it works almost just as good. It doesn’t alter the taste in my opinion. Keep in mind, the first crepe is usually thick and somewhat rubbery, but once the pan seems to settle in and the heat is just right… the crepes turn out perfect. So, try this recipe on for size… well, hopefully not too much size… I don’t want anyone gaining a pound or two over this… but it’s definitely worth trying out for your next brunch…you won’t be sorry!

What you will Need:
3 eggs
1 1/2 – 2 c. milk (I usually use 1 %)
1 1/2 c. sifted all-purpose, unbleached flour
1 Tbsp. Sugar
2 Tbsp. Powdered sugar
1 tsp. Vanilla extract
Honey

For toppings:
1 package of strawberries
1 tsp. sugar

1 pint of heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla extract

Directions:
Beat eggs until light and fluffy. Add 1/2 of the measurement of milk to the eggs and beat slightly until just blended. Sift the flour into the milk and egg mixture, then add in the salt and sugar. Mix until just blended. Add the remaining measurement of milk and 1 tsp. vanilla and mix until a light runny batter forms. The batter should be very thin and runny, but thicker than water. If it is too thick, just add more milk (only about a Tbsp. at a time).

Remove the stems from the strawberries and cut in quarters or chunks. Place in a bowl and sprinkle 1 tsp. of sugar over top. Stir around until all the strawberries are coated with the sugar. Cover the bowl of strawberries with plastic wrap and refrigerate until crepes are done so as to create a nice sugary syrup.

Place a small, preferably metal, small mixing bowl in the freezer in order to get cold for whipping the whip cream later (this is a FANTASTIC trick I learned from my mother… but I’m sure a lot of people already knew this one).

Heat a small skillet or non-stick skillet over medium-low heat on the stove top (I usually keep my burner set around 4). Grease the pan using a light non-stick cooking spray or a small slice of butter… less than 1/2 Tbsp., you do not need a lot of grease, otherwise the batter won’t spread out thin enough if the pan is over greased.

Once the skillet is heated and greased, take a 1/4 c. measuring cup and scoop out some crepe batter. Pour a thin layer of the batter until it just covers the bottom of the pan. Wait 30 seconds to one minute, just until the batter settles and flip to the other side and cook for another 30 seconds just until the batter becomes firm… it should have somewhat of a rubbery, flexible texture. Place cooked crepe on a plate. Repeat the process until all the batter is gone and you have a plate full of stacked crepes.

To make the whipping cream, remove the metal mixing bowl from the freezer. Pour the entire pint of heavy whipping cream into the bowl. Add the 1/4 c. of powdered sugar, and 1 tsp. vanilla and beat on high speed with a hand held mixer until very stiff and fluffy… i start on a medium speed until the liquid starts to thicken slightly… otherwise it splashes EVERYWHERE! I even sometimes drape a light kitchen towel over the handheld mixer and the bowl while I whip the death out of the cream.. this helps keep down the splatter. Side note: if you are feeling particularly frustrated or upset this is definitely the recipe to make today… this is a great way to add in some THERAPY… just whip that cream with a mad face until you’ve whipped that cream into shape… and suddenly once you see what has transpired… I don’t see how anyone could stay mad… it is too delicious!

To serve: roll up two crepes by folding each end over top of each other like a log, and place seam side down on a plate. Top with a heaping spoonful of those syrupy strawberries, a dallop of whip cream, and then drizzle honey all over the top of the crepes. Enjoy!!