Imagine a delicate, golden crepe so light it practically floats on your plate, generously studded with caramelized strawberries that burst with sweet, intense flavor. This isn't just a recipe—it's a gourmet experience that transforms an ordinary breakfast or dessert into a moment of pure culinary magic. Our Almond Crepes with Pan Roasted Strawberries will transport you straight to a charming Parisian café, promising a dish that's as elegant as it is delicious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 2 eggs
- 1 cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 cups strawberries, hulled and halved
- 2 tablespoons butter
- Powdered sugar for dusting
Instructions
- In a medium mixing bowl, combine 1 cup of almond flour, 1 tablespoon of sugar, and a pinch of salt. Mix well to ensure the dry ingredients are evenly distributed.
- In another bowl, whisk together 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Gradually pour the wet mixture into the bowl with the dry ingredients, whisking continuously to avoid lumps. Continue whisking until the batter is smooth and has a thin consistency. Let the batter rest for about 10 minutes while you prepare the strawberries.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter is melted and bubbling, add the hulled and halved strawberries to the skillet.
- Cook the strawberries for about 5-7 minutes, stirring occasionally, until they are softened and begin to caramelize. If desired, you can sprinkle a little sugar over the strawberries to enhance their sweetness. Remove from heat and set aside.
- In the same skillet, reduce the heat to medium-low. Pour a small amount of the crepe batter (about 1/4 cup) into the skillet, swirling it around to evenly coat the bottom of the pan. Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until it is lightly browned. Transfer the cooked crepe to a plate and cover it to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
- Once all the crepes are cooked, assemble the dish by placing a crepe on a plate, spooning some of the pan-roasted strawberries on top, and folding or rolling the crepe as desired.
- Dust the finished crepes with powdered sugar for an elegant touch before serving. Enjoy your delicious Almond Crepes with Pan Roasted Strawberries!
Tips
- Let your crepe batter rest for 10 minutes before cooking—this allows the flour to hydrate and ensures smoother, more tender crepes.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent sticking and achieve beautiful, even browning.
- When roasting strawberries, keep the heat at medium and stir occasionally to prevent burning while allowing natural caramelization.
- For ultra-thin crepes, tilt and swirl the pan quickly after pouring the batter to create a delicate, even layer.
- If the first crepe doesn't turn out perfect, don't worry! The first crepe is always a "test" crepe and helps you adjust your technique.
- Serve immediately after dusting with powdered sugar to maintain the crepes' delicate texture and warmth.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 110mg
