{mini} Rum Crepes with Whipped Cream

Strawberry season is HERE!  It really.really is...which means berry fields in the morning, fresh strawberry jam, smoothies galore, strawberry shortcake, strawberry milkshakes, and the humble strawberry crepe!

This would be a fun dessert, don't you think? What about breakfast in bed? Not much more indulgent than THAT...unless you were to scarf these babies down on the deck at twilight!


{mini} Rum Crepes with Whipped Cream

Ingredients:

1 1/2 cups 2% milk {The more fat, the better!}

1 Tbsp. rum or rum flavoring {vanilla paste or vanilla is also really great if rum is not an option}

3 large egg yolks

2 Tbsp. sugar

1 1/2 cups flour

5 Tbsp. melted butter...I prefer unsalted, but salted is fine if that is what you have on hand

Directions:

*Blend all ingredients together in blender on high for 30 seconds.

*Scrape down sides of the blender and blend on high for 30 more seconds.

*Bring to room temperature before cooking.

*There are quite a few videos online if you need some helpful hints on how to make them.

*If you need to make these like NOW, simply heat a medium sized skillet to medium heat.  Use a bit of oil and ladle desired amount onto hot skillet, flip and place on a warm plate.  I use wax paper or parchment paper on top and draped with a tea towel to keep them warm.  They can also be cooked up ahead of time and kept chilled until ready to warm and serve.


*Use a scalloped cookie cutter {available at Sur la Table} and cut out rounds.

*Dice up fresh strawberries into teeny, tiny, itty, bitty, pieces and coat with a bit o' sugar and fresh lemon juice.

*Fill mini crepes with berries and roll up a bit.

*Serve these sweet little rum crepes with a small dish of fluffy whipped cream.

{I am off to watch good ol' Mr. Ed!!!}

Happy Strawberry Season!!!






Shared with:  comfy in the kitchen