1. Filling: 2. Hull, rinse and slice strawberries into a bowl. 3. Add brown sugar and toss until well coated; set aside. 4. In a separate bowl whip whipping cream and refrigerate. 5. Crepes: 6. In a medium bowl whisk all ingredients together until there are no more lumps. 7. Over medium heat, heat crepe pan or non-stick frying pan. 8. When heated remove from heat and spray with cooking oil. 9. Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom. 10. Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip. 11. Cook for another 30 seconds on the other side. 12. Should not be totally browned. 13. Remove from pan onto a plate. 14. Spray pan with cooking spray and repeat for the rest of the batter. 15. Stack crepes with wax paper between so they can be easily separated. 16. Crepes can be made ahead of time. 17. Can also be frozen wrap first in wax paper then put into plastic bag and then foil. 18. They stay moist if this is done when still slightly warm. 19. Assembly: 20. Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide). 21. On top of the whipped cream spoon some of the berry sugar mixture. 22. Fold one side of the crepe over the mixture and then the other side over first side. 23. Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional. 24. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
