Poppy Seed Crepes with Strawberries and Cream
- Active Time 25m
- Total Time 55m
Strawberries and fresh cream are essential, but the poppy seeds give these fruity dessert crepes a unique texture.
- For the Crepes:
- 4 eggs
- 1/4 cup sugar
- 1 cup milk
- 1 cup all-purpose flour, sifted
- 4 tablespoons unsalted butter, melted, divided
- 1 tablespoon poppy seeds
- For the Cream:
- 1 cup heavy cream, whipped
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 2 cups hulled strawberries
- Heavy cream, for serving
FOR THE CREAM:
Combine all of the ingredients in a bowl and mix well.
FOR THE CREPES:
Place the eggs in a large bowl. Beat in the sugar, milk, flour, 2 tablespoons of the melted butter and the poppy seeds. Cover and stand for 30 minutes.
Heat a crepe pan or nonstick frying pan over moderate heat. Brush the bottom with some of the remaining melted butter. Pour 2 tablespoons of the crepe mixture into the pan and tilt to spread evenly and thinly. Cook for 2-3 minutes, until the top is just set and the bottom is golden brown. Turn over and cook other side for about 1 minute. Remove to a plate.
Repeat until all of the mixture is used, making at least 6 crepes. Stack the crepes, separating each piece with parchment or waxed paper. Keep the whole plate covered with a clean dish towel.
When all of the crepes are cooked, place 1 tablespoon of the vanilla cream on the edge of each crepe. Roll into a thin roll and turn the ends in to form a circle shape. Top each crepe with some of the hulled strawberries and drizzle with some of the cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
404 calories; 28g total fat; 213mg cholesterol; 73mg sodium; 31g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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