Restaurant Recipes

The Magic Pan Strawberry Crepes Supreme

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Yield: 6 servings; 12 crepes


Basic Crepes

  • 1 cup all-purpose flour
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup oil or melted butter
  • Pinch of salt

Filling, Garnish and Assembly

  • 4 cups sliced fresh strawberries (keep 6 berries whole for garnish)
  • 1/2 cup brown sugar
  • 1 cup sour or whipped cream
  • Powdered sugar
  • 1/2 cup brown sugar (again)
  • 6 cooked crepes (if you have made 12, freeze the rest)


Basic Crepes

  1. Sift flour and salt together into mixing bowl. Mix thoroughly with eggs to form a thick paste. Gradually add milk, beating until smooth; batter will have the consistency of thick cream.
  2. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan to coat it with a thin layer. When edge of crepe starts to brown, turn crepe and brown other side. Repeat process, adding oil or butter as needed.

Filling, Garnish and Assembly

  1. Filling, Garnish and Assembly: Slice berries no more than 1 or 2 hours before serving. They must not be bruised or mushy. Toss them very gently with 1/2 cup brown sugar.
  2. At serving time drain berries and place 2/3 cup in center of each crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle each with 1 teaspoon brown sugar. Fold sides of crepe over center to enclose. Sprinkle with powdered sugar. Top each crepe with 1 tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon brown sugar and top with a whole strawberry.


Posted by LladyRusty at Recipe Goldmine - April 29, 2001.

Source: Posted by Gene - Thursday, 24 August 2000 5:48 am - Chicago Magazine, annual restaurant issue

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