Whole Wheat Crepes with Strawberry Coulis

Good afternoon everyone!

My mantra for the day is 'every season is crepe season.' To anybody who says otherwise, tell them 'that's a load of crepe.' Too much? Let's move on to the good stuff.

Today, I'm sharing my super simple crepe recipe. So, simple, that I made a little strawberry coulis to go along with it. Fun add-on? Or clever guise to stop myself from eating every crepe with a massive spoon of Nutella? You decide. 

I spent mid morning drooling over my Mom's meal at Jean-Georges in New York. I mean ?!??!!!! Since I'm not there to dig in myself, I decided to do a little something special for brunch, inspired by her dessert. 

UGH. Let's channel this jealousy into crepes, shall we?

Minimal effort, maximal reward-- that's my kind of recipe. Happy crepe-ing!

More later, Asiya

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Whole Wheat Crepes with Strawberry Coulis

makes about 6

For the crepes:

1 egg

1 cup milk (I use 2%)

1 tbs butter (+ little extra for the first crepe on the pan)

3/4 cup whole wheat flour 

For the coulis:

1 cup strawberries 

1/4 cup water 

DIRECTIONS

1. Slice the strawberries, and add them to a small saucepan over medium heat. Add the water, cover, and cook until soft (5ish mins)

2. Meanwhile, whisk all the crepe ingredients in a mixing bowl, until smooth.

3. Remove coulis mixture from heat, and blend in mini chopper/processor. I prefer the natural sweetness from the fruits, but if your fruit is on the tarter side, feel free to add some sugar. Set aside

4. Grease skillet with butter, then ladle batter in the middle of the pan. Using your wrist, lift the pan off the stovetop, and swirl the pan around until a thin, even layer coats the bottom. Cook for 2 mins. Repeat

5. Roll the crepes (or fold, if you're into that) and spoon coulis on top

ENJOY!! 

*see step 3, coulis