Ingredients :
- 1 cup all purpose flour
- 3 medium eggs
- 1/4 cup butter,melted
- 1/2 cup evaporated milk
- 1/3 cup sugar
- 1/2 tbsp vanilla
- 1/4 cup water (if needed)
- pinch salt
Method :
- Simply whisk all the ingredients together until smooth.(except the flour.) Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.
- Chill crepe batter for at least 30 minutes. Once chilled, give the batter a quick blend again.
- Grease a non-stick pan with unsalted butter and heat over medium heat. Pour about 3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
- Cook each side of the crepe for 15-20 seconds before loosening up the edges with a spatula and flipping the crepe out of the pan and onto a piece of wax paper (or parchment paper). Gently lift the crepe and move it back to the pan, with the uncooked side facing down. Cook for 15-20 seconds then remove to cool.
- Spread a thin layer of cream onto the crepe, add sliced strawberries, and then roll the crepe like you would a wrap.
- Serve with blueberry sauce if desired.
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