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Crispy Crepe Strawberry Shortcake

Crispy Crepe Strawberry Shortcake

Crispy Crepe Strawberry Shortcake

crispy-crepe-strawberry-shortcake

Crispy Crepe Strawberry Shortcakes

Serves 4

Ingredients:

12-16 crepes (recipe below)

oil for frying

powdered sugar

1 quart heavy whipping cream

12/ cup granulated sugar

1 teaspoon pure vanilla extract

1 pound fresh strawberries

zest of ½ lemon

1 cup strawberry syrup (see recipe)

Clean, hull and slice strawberries. Place in a bowl and mix with zest of ½ lemon and 1 cup of strawberry syrup. Set aside and refrigerate until needed.

In a skillet, heat oil to approximately 375° F. Carefully pan-fry the crepes, flipping as needed until golden brown and crispy. Set on a rack or paper towels to drain. Complete until all are done and set aside.

With an electric mixer on high speed, whip the ice-cold cream with vanilla and sugar until stiff peaks form. Set aside.

To assemble the stacks, sprinkle each crepe with powdered sugar. Start by placing a small dollup 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.

Classic Crepes

Ingredients:

2 cups all purpose flour

4 eggs

1 cup milk

1 cup water

½ teaspoon salt

¼ cup butter, melted

In a large mixing bowl, combine flour and eggs. Using a whisk, gradually add the milk and water, stirring to combine. Add the salt and butter and whisk until smooth.

Heat a lightly-oiled skillet over medium high heat. Pour ¼ cup batter into the pan, swirling to coat the bottom evenly. Cook the crepe for about 2 minutes, until the bottom is lightly browned before flipping over and cooking the other side. Set aside. 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.

Servings: Serves 4

Ingredients

Directions

Clean, hull and slice strawberries. Place in a bowl and mix with zest of ½ lemon and 1 cup of strawberry syrup. Set aside and refrigerate until needed.

In a skillet, heat oil to approximately 375° F. Carefully pan-fry the crepes, flipping as needed until golden brown and crispy. Set on a rack or paper towels to drain. Complete until all are done and set aside.

With an electric mixer on high speed, whip the ice-cold cream with vanilla and sugar until stiff peaks form. Set aside.

To assemble the stacks, sprinkle each crepe with powdered sugar. Start by placing a small dollup 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.

Classic Crepes

Ingredients

Directions

In a large mixing bowl, combine flour and eggs. Using a whisk, gradually add the milk and water, stirring to combine. Add the salt and butter and whisk until smooth.

Heat a lightly-oiled skillet over medium high heat. Pour ¼ cup batter into the pan, swirling to coat the bottom evenly. Cook the crepe for about 2 minutes, until the bottom is lightly browned before flipping over and cooking the other side. Set aside.

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.