This easy crepe recipe and be eaten in so many way. In this recipe we include a homemade strawberry sauce.
Melt butter and allow to cool completely.
We want to cool the butter completely so that it does not begin to cook the eggs when we add them in.cook the eggs).
Crack eggs into medium bowl and whisk until nice and thick. Add milk slowly.
Slowly whisk butter into egg/milk mixture.
In a medium sized bowl, sift flour, sugar and salt together.
Slowly add flour mixture to egg mixture and mix until smooth.
Lightly oil an 8-10 inch frying pan.
Heat on medium heat and be sure not to over heatthe pan, otherwise the batter will cook to quickly and you will not get the opportunity to cover the pan with batter properly.
Add about 1/4 cup of batter to the pan and quickly turn pan side to side to side, allowing batter to cover the bottom of the pan.
Batter for crepes should make a thin layer on the bottom of the pan.
Cook until top is no longer wet, and when the underside begins to brown flip and cook very briefly on the second side.
Continue with this process and stack the crepes on a plate near where you are working until all the batter is used.
In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch.
Bring to a simmer and whisk gently until mixture thickens slightly.
Remove and transfer to a serving bowl and let cool down before using.
Assemble crepes as desired, rolling up some sauce inside with or without whipping cream.