No products in the cart.
Treat Mom with these strawberry champagne crepes! They’re perfect to greet her with breakfast in bed or for dessert either after a dinner out or one you made yourself.
The best thing about these is that they are best when the batter is made in advance. So all you have to do is pour the pre-made batter in the pan and cook them off. Assemble and have a plate of fresh crepes in a flash. And if you really want to cut down the time, make the crepes in advance and just warm them back up right before serving!
1 cup flour
1 egg yolk
1 cup milk
1 cup champagne
1 tbs melted butter
1/2 tsp vanilla
1/2 tsp salt
2 cups fresh strawberries, sliced
1 cup sugar
1 cup champagne
Place all the crepe ingredients into the blender and puree.
If you have a sieve, pour the batter through it to get the lumps out.
Cover and refrigerate for at least 1 hour (and up to 3 days).
While the batter is resting, make the strawberry sauce.
Since we have whole slices, we will have chunks but also a yummy sauce. Slice berries and place in a pan with the sugar and champagne. The alcohol will cook off, so don’t worry if you’re feeding it to underaged guests – it will just leave a yummy flavor.
Pour 1/4 cup of batter into a pan with a very thin coating of oil. Like pancakes, the first one might not turn out well. (That’s a taste for the baker!)
Cook until golden. Turn over once and cook the other side.
Place crepes on a plate and top with warm strawberry sauce and more berries if you like. Serve with whipped cream or ice cream, and of course, a flute of champagne.
But if you serve these to Mom, be warned: Dad will know that she’s the favorite parent. (Don’t worry, we will have a Dad-approved dessert for him too.)