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Crispy Crepe Strawberry Shortcake

Crispy Crepe Strawberry Shortcake

Crispy Crepe Strawberry Shortcake

crispy-crepe-strawberry-shortcake

Servings: 12-16 crepes

Classic Crepes

Ingredients

Directions

  1. In a large mixing bowl, combine flour and eggs.
  2. Using a whisk, gradually add the milk and water, stirring to combine.
  3. Add the salt and butter and whisk until smooth.
  4. Heat a lightly-oiled 10 inch skillet over medium high heat. about 375*
  5. Pour ¼ cup batter into the pan, swirling to coat the bottom evenly.
  6. Cook the crepe for about 2 minutes, until the bottom is lightly browned before flipping over and cooking the other side; Set aside.
  7. NOTE: crepes can be prepared in advance, but be sure to place a sheet of wax paper between them so they do not stick to each other.

Strawberry Filling

Ingredients

Directions

  1. Place the sliced strawberries in a bowl and mix with zest of ½ lemon and 1 cup of strawberry syrup.
  2. Set aside and refrigerate until needed
  3. With an electric mixer on high speed, whip the ice-cold cream with vanilla and sugar until stiff peaks form. Set aside.
  4. To assemble the stacks, sprinkle each crepe with powdered sugar. Start by placing a small dollop of whipped cream on the plate to keep the stack from moving and place the first crepe. Build layers on the serving plate with a little whipped cream, sliced strawberries in syrup and another crepe - stacking three to four high. Serve immediately.