Strawberry Biscoff Cookie butter Crepes

hello reader's the other day my friend veronica's mom gave away some strawberries for me to make the use of them, so I decided to make crepe instead of nutella that Chef terri uses I decided to use this European cookie butter Biscoff from Belgiem and it's very smooth and cookie buttery like just like my mother is, she is Swiss Sweedish decent who was born in Michigan raised in LA Came to the Bay Area at age 28 in 1982 and met my dad its a true story! so here are the recipe and the images, so will add another recipe later today so go make some crepes!

Strawberry and Biscoff cookie butter crepes

1 recipe Basic crepe batter, sweet variation

1 cup Biscoff cookie butter (Speculoos inported from Europe)

4 cups sliced strawberries, plus extra for garnish

Powdered sugar, for dusting

1 batch of your favorite whipped cream, homemade or store bought

Prepare the crepe batter recipe and cook 12 8-inch crepes. Set aside.

Working with one crepe at a time, lay down one crepe, pretty-side down. Spread 2

tablespoons of Nutella into the center of the crepe. Spread the Nutella out to about an

inch from the edge of the crepe. Top the Nutella with a layer of sliced strawberries.

Fold the crepe in half, creating a half moon shape. Fold the half moon in half again,

creating a quarter moon shape. Repeat the process with the remaining crepes and

filling.

Place two folded crepes on a plate for each person. Dust with powdered sugar and a

dollop of crème Chantilly and a few sliced strawberries. 

 

 

For The sweet Basic Crepe Batter

 

 

Makes approximately twelve 8-inch crepes

 

½ cup cold water

½ cup cold whole milk

 

2 1/2 tablespoons sugar

 

1 tsp vanilla

2 eggs

2 tablespoons unsalted butter, melted

Pinch of kosher salt

1 cup all-purpose flour, sifted

Spray oil, for the pan

In a blender, combine the water, milk, eggs, melted butter, Sugar, Vanilla,  salt and cake flour. Blend

until smooth. It should have the consistency of buttermilk. If the batter is too thick, add

some water, one tablespoon at a time, until the desired thickness is achieved. Place

the crepe batter in the refrigerator for 1 hour, allowing the bubbles to subside so the

crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat an 8-inch non-stick pan over medium-high heat. Brush a thin layer of clarified butter

in the bottom of the pan and up the sides. Use a paper towel to wipe up any excess

 

butter from the pan. Pour ¼ cup of batter into the center of the pan and swirl to spread

 

 

evenly. Cook for 1 minute and flip. Cook for another minute and remove to a parchmentlined

sheet pan. Continue until all batter is gone, laying them out flat so they can cool

completely without sticking together.