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Friday, May 8, 2015

Mother's Day Strawberry Crepes

I LOVE making crepes!  They are easy and so delicious, and, you can make them ahead and freeze them for up to two weeks.  I used to make them at least once a week for my kids when they were little - they would always request them! These are perfect for a special Mother's Day breakfast treat.   I like to serve them with butter and real maple syrup that is slightly warmed, or, my easy Chunky Strawberry Compote.  Here are my recipes for both the crepes and the strawberry compote.  I hope you will give them a try!

Heather's Best Buttermilk Crepes

INGREDIENTS: (for 8 crepes)

Sift flour into a large bowl and mix in salt.  Make a well in the center of the flour.  Whisk the 2 eggs in a separate bowl and then mix in the buttermilk and melted butter.  Pour all of the wet ingredients at once into the well of the dry ingredients.  Gently fold all of the ingredients together and then whisk everything to blend well.  Batter should be the consistency of cream that pours easily.  Let crepe batter stand at room temp for about 20 minutes.

Heat up a large non-stick round crepe skillet on medium/high heat.  Use a soup ladle to add a ladle full of batter to the center of the skillet.  Lift the skillet up and gently angle it and shake it to spread the batter out to form a large even circle.  Cook for 1-2 minutes and then flip and cook another 1 minute or so until golden brown on both sides.  Fold crepes in half and serve with butter and warm maple syrup or strawberry compote.  If you are making these a day ahead, stack them as they cool with a piece of parchment paper between each crepe.

Heather's Easy Chunky Strawberry Compote


  • 2 cups fresh or frozen strawberries
  • 1 tsp fresh lemon juice
  • 1/2 cup organic agave syrup (or organic grade B Maple Syrup)

If you are using frozen strawberries, let them thaw for about an hour before using.  Rough chop all of the strawberries and place in a mixing bowl.  Then transfer half of the chopped strawberries into a food processor or blender and add the lemon juice and agave syrup.  Pulse this mixture until the strawberries become more like a puree.  Pour the pureed strawberries back into the bowl with the remaining chopped strawberries and mix all together.  Set aside until ready to serve with the crepes.  If you are making this ahead, pour the strawberry compote into an airtight container or jar and refrigerate until ready to use.