Strawberry Sour Cream Crepes Very Thin Eggy
Discover the perfect balance of sweet and tangy flavors with these Strawberry Sour Cream Crepes, crafted to be ultra-thin and delightfully eggy for a delicate, melt-in-your-mouth experience. This recipe combines a luscious strawberry filling, macerated to perfection with sugar, and a creamy layer of tangy sour cream, all wrapped in tender golden crepes. The silky batter, made with a simple blend of eggs, milk, and melted butter, creates impossibly thin crepes with a rich texture and a subtle buttery undertone. Finished with a dusting of powdered sugar, these crepes are ideal for breakfast, brunch, or even dessert. Whether served rolled or folded, these light and airy crepes promise to elevate your next meal with their irresistible blend of freshness and comfort. Perfectly elegant yet surprisingly simple, this recipe is a must-try for crepe lovers!
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Recipe Information
Ingredients
- 3 large Eggs
- 1 cup All-purpose flour
- 1.25 cups Milk
- 0.5 cups Water
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 2 cups Fresh strawberries, diced
- 2 tablespoons Granulated sugar (for strawberries)
- 1 cup Sour cream
- 2 tablespoons Powdered sugar (for garnish)
Instructions
In a large mixing bowl, whisk together eggs, milk, and water until smooth.
Gradually sift in the flour, whisking constantly to avoid lumps.
Add the melted butter, granulated sugar, and salt to the batter. Mix until fully incorporated. The batter should be very thin and smooth; let it rest for 10 minutes.
Meanwhile, prepare the filling by combining the diced strawberries with 2 tablespoons of granulated sugar. Stir well and set aside to macerate for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of butter or neutral oil.
Pour about 3 tablespoons of batter into the pan, quickly swirling to coat the bottom evenly with a thin layer.
Cook for 1-2 minutes, or until the crepe's edges begin to lift and the underside is golden. Flip carefully with a spatula and cook the other side for about 30 seconds.
Repeat with the remaining batter, stacking cooked crepes on a plate and covering them with a clean kitchen towel to keep warm.
To assemble, spread 1-2 tablespoons of sour cream onto each crepe, then add a spoonful of the sweetened strawberries.
Roll or fold the crepes into your desired shape and place them on serving plates.
Dust with powdered sugar for garnish and serve immediately!
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 794 mg | 264% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 99.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 855 mg | 66% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
