-2 eggs
-1 and 1 / 4 cups milk
-1 and 1 / 2 teaspoons vanilla extract
-Flour
-Butter
-1 and 1 / 2 cups whipping cream
-1 teaspoon vanilla extract
-2 cups of chopped strawberries
-Sugar powder
Beat the eggs and the milk until fluffy. Add the vanilla. Incorporate
flour in small amounts until the consistence of the mix is light but not
too thin.
In a frying pan, put a spoonful of butter and let melt until it covers
the surface. Pour the mix by little amounts, and move the pan in
circular ways to spread. Cook both sides.
My advice is you make one at the time, because they are delicate and
need attention.
The amount of the final product varies according to the size of the eggs
used and the amount of flour, but it makes about ten or so.
Whip the cream with a teaspoon of vanilla until fluffy. Add the
strawberries to the cream.
Place a crepe in a flat surface and pour the strawberry cream by the
spoonful. Fold the crepe in half and then in a quarter until the cream
reaches the edges.
Serve two crepes per person and cover with sugar powder.
Enjoy!
Carolina Cuello
Elementary/ Middle School Library
Lincoln American International School
Buenos Aires, Argentina
Tel: (54-11) 4794-9400, ext. 144
cuello_c@lincoln.edu.ar <mailto:cuello_c@lincoln.edu.ar>
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