The Original GreenPan makes it easy to pull off perfect crepes sans stress or sticking! The Original GreenPans are 100% toxin-free & clean up is alway super easy! Make a batch of this spring-inspired crepes for Mother's Day! This recipe and video is sponsored by The Original GreenPan. Purchase the set we used here.
- 1 1/ 2 cup all-purpose flour
- 1 tablespoon coconut sugar
- 1 tablespoon oil, plus more for cooking
- 1 1/ 2 cups dairy-free milk
- 2 tablespoons creamy peanut butter
- 2 tablespoons raspberry jam
- 1/ 2 cup fresh raspberries
- drizzle of syrup
Add flour and sugar to a bowl and mix with a whisk to break up any lumps. Pour in the oil and milk and mix until smooth. The mixture should be thick, but run easily off a spoon, add a tbsp or two more milk if you need to.
Heat up a non stick frying pan to a medium heat, brush over a little oil, then pour in a ladle of batter, quickly moving the pan to spread evenly on the bottom. Cook until the edges start to curl and bubbles form, about 45 seconds per side. Flip and repeat.
Keep warm under a clean tea towel or in a low oven until ready to serve.
Spread and even layer of jam and peanut butter on the crêpes and top with fresh berries and a drizzle of honey. Serve immediately.
Crepe batter adapted from The Original GreenPan
Makes 4-6 Crepes
For the Crepe Batter
1 cup milk
½ cup all-purpose flour
1/2 tsp canola oil
1/2 tsp salt
4 tsp unsalted butter, divided
For the Strawberries
½ lb strawberries, hulled and halved
1 tbsp granulated sugar
For the Basil Whipped Cream
1 cup heavy cream
Handful of Fresh Basil leaves
2 tbsp sugar or maple syrup
To make the infused whipped cream, pour heavy cream into a small saucepan and add basil leaves. Heat to a simmer, then cover and let steep at least 30 minutes. Chill for at least one hour.
Strain chilled infused heavy cream in the bowl of a stand mixer fitted with the whisk attachment (at this point you can discard basil leaves). Add in the sugar, and whisk on high for about 1 minute until thick and the consistency of whipped cream. Store in the fridge until ready to use.
Meanwhile, add the strawberries to a small bowl and cover with sugar. Stir until well combined, then let sit and macerate while you make the crepes.
To make the crepes, In a medium-sized bowl, whisk together the milk, egg, flour, canola oil and salt. In a non-stick pan over medium heat, melt 1 tsp of butter to coat the pan evenly. Ladle in a bit of batter, swirling it around to coat the entire bottom of the pan. Return the pan to the heat and cook until the crêpe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crêpe over and cook for 1 to 2 minutes. Transfer to a plate and cover. Repeat with the remaining batter to make 8 crepes.
To assemble, add a spoonful of macerated strawberries to a crepe, then fold in half, then in half again so you are left with a wedge. Repeat with remaining crepes, then arrange the filled crepes on a platter. Garnish with the leftover strawberries and syrup and dollops of basil whipped cream. Enjoy immediately.