For the batter
2 eggs
1/2 cup milk (120 ml)
1 tablespoon sugar
2 tablespoons unsalted butter, melted
For the filling
250g strawberries
2 tablespoons milk
2 egg yolks
2 tablespoons sugar
220g cream cheese
For the sauce
1/2 cup strawberry jam (150 g)
2/3 cup red wine vinegar (160 ml)
For the batter
2 eggs
1/2 cup milk (120 ml)
1 tablespoon sugar
2 tablespoons unsalted butter, melted
For the filling
250g strawberries
2 tablespoons milk
2 egg yolks
2 tablespoons sugar
220g cream cheese
For the sauce
1/2 cup strawberry jam (150 g)
2/3 cup red wine vinegar (160 ml)
Prepare the batter: In a medium bowl, whisk together all ingredients with a hand mixer until well combined
Cover with plastic wrap or aluminum foil and refrigerate for about 2 hours
Heat a non-stick skillet over medium heat to 180°C (medium)
Spread 3 tablespoons of batter onto the bottom of the skillet and cook for a few minutes, flipping halfway through
Reserve on paper towels
Repeat with remaining batter, making 7 more crepes
Preheat oven to 180°C (medium)
Prepare the filling: Cut strawberries into quarters and reserve in a small bowl
In a medium bowl, whisk together milk, egg yolks, sugar, and cream cheese until smooth
Add reserved strawberries and mix gently
Divide this mixture among crepes and roll up
Arrange rolled crepes side by side in a refrigerator and refrigerate
Prepare the sauce: In a small saucepan, combine jam and wine vinegar
Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5 minutes)
Serve with this sauce
Serves 1
Approximate calories per serving: 330
Note: If desired, prepare crepe batter up to 3 days in advance, wrapping individually in plastic wrap and refrigerating
Filling can also be prepared a day ahead and refrigerated
Before serving, assemble the crepes, prepare the sauce, and bake.
