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Strawberry crepes sweeten up Valentine’s Day

Diane Rossen Worthington
Tribune Content Agency

These crepes could be for breakfast but they’re also perfect for dessert. Bright red strawberry jam enveloped in delicate French pancakes and lightly sauteed is a seriously simple signature dish for either course.

I love making crepes. In graduate school I worked as a crepe maker and tried many different batters and fillings. It was fun. Make sure to let the batter rest for a few hours before making the crepes for best results. When making crepes, use only a nonstick skillet for easy flipping. You can make the crepes 2 hours ahead and let sit at room temperature. If you are pressed for time, look for premade crepes.

Crepes with Strawberry Jam

Serves 4.


3 large eggs

1 1/2 cups milk

1 cup unbleached all-purpose flour

1 tablespoon sugar

1 teaspoon vanilla

2 tablespoons unsalted melted butter

Extra unsalted butter to saute (about 1 tablespoon)

For the filling

1/2 cup strawberry preserves

Powdered sugar for garnish

Place all the ingredients for the crepes in a blender, cover and process until completely blended. Pour into a measuring cup with a spout, cover and refrigerate for 2-4 hours. If the batter becomes too thick, thin with a bit of milk or water to the consistency of thick cream.

Lightly butter an 8- or 9-inch nonstick skillet on medium heat. Pour about 2-3 tablespoons of the batter into the pan and tilt and swirl the batter, pouring off any excess back into the batter, until the crepe evenly covers the bottom of the pan. Cook the first side about 1 minute or until it bubbles and is just set. Flip the crepe over and cook another 10-20 seconds or until it is just set. Turn the crepe out onto a plate lined with wax paper and continue cooking the crepes, placing a piece of wax paper between each crepe to keep from sticking.

Place a crepe on a sheet of wax paper and evenly spread 2 teaspoons of jam on the surface. Fold the crepe over once and then again so that the crepe is folded in a quarter segment. Repeat with the remaining crepes.

Heat a large nonstick skillet with a teaspoon of butter on medium heat and place 4 crepes in the pan. Saute until browned on each side about 1 to 1 1/2 minutes per side. Repeat with the remaining crepes. Serve each person 2-3 crepes. Slide out onto a serving plate and dust with powdered sugar. Serve immediately.

Per serving: 438 calories; 16 g fat (9 g saturated fat; 33 percent calories from fat); 62 g carbohydrates; 32 g sugar; 196 mg cholesterol; 100 mg sodium; 11 g protein; 1 g fiber.