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Recipe by Carly Knowles, MS, RDN, LD

Carly Knowles, MS, RDN, LD is a masters-educated Registered Dietitian Nutritionist and Certified Doula. Combining her expertise in nutrition with her love and passion for cooking, Carly helps moms nourish themselves and their families with seasonal whole foods.

Crepes with Strawberries and Cream

These sweet crepes with delicious toppings are as easy to make as pancakes! They’re perfect for breakfast, or they make a fun and delicious afternoon snack for the whole family. Depending on how you like to eat your crepes, you can fold them, eat them open-faced, or roll them up and eat them with your hands.

5 MIN PREP
20 MIN COOK
25 MIN TOTAL
4 servings
Ingredients
3 large Organic Valley Eggs
1 cup Organic Valley Grassmilk®
¼ cup water
2 tablespoons Organic Valley Unsalted Butter, melted
A glass bottle of maple syrup.
2 tablespoons maple syrup
A glass bottle of maple syrup.
A small bottle of vanilla extract.
1 teaspoon vanilla extract
A small bottle of vanilla extract.
A bowl of white flour.
1 cup all-purpose flour
A bowl of white flour.
A small bowl of salt.
¼ teaspoon table salt
A small bowl of salt.
A jar of jam.
Strawberry jam (or other jam)
A jar of jam.
Homemade Yogurt
Two and a half fresh strawberries.
Fresh strawberries, sliced
Two and a half fresh strawberries.
Homemade Whipped Cream

Directions

In a large bowl, whisk together the eggs, milk, water, melted butter, maple syrup and vanilla extract. Add the flour and salt and whisk until the batter is smooth. The batter should be the consistency of heavy cream; if necessary, add more milk to thin or flour to thicken.
On the stovetop, heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Grease the pan with a little butter or cooking spray and pour ¼ cup batter into the pan. Quickly swirl the batter around in a circle, spreading it evenly to the edge of the pan in a thin, even layer. Let the first side cook for 30 to 60 seconds or until the edges of the crepe begin to lift away from the pan and the underside begins to brown slightly.
Using a metal spatula and assisting with your fingers, flip the crepe over and cook for an additional 30 to 60 seconds until the second side is lightly browned. Remove to a plate and repeat until the batter is gone, greasing the pan about every third or fourth crepe (batter should make 8 to 10). Keep the finished crepes warm by stacking them and covering with a clean kitchen towel.
Fill your crepes with your favorite toppings! Place one crepe on a plate and spread it with strawberry jam and a spoonful of yogurt or add a layer of fresh strawberry slices and a dollop of whipped cream. Serve immediately.
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