My mom made what I call “the busy mom’s crepe” for us, on occasion. As a French major in college, she tried to give us some cultural view into the international food world, but as a woman who preferred not to cook, it had to be simple! She called them “Roll ‘Em Ups,” and they are still a family favorite of her grandkids. This recipe is very similar to hers, where it’s not a crepe per se, but rather a thinned-out pancake batter that lends itself to rolling around the filling of your choice. This strawberry crepe recipe is nice because you don’t need a special pan or even a degree in French to make it.
- Cooking Spray
- 2 cup 100% whole wheat flour
- 4.5 tsp baking powder
- 1/2 tsp salt
- 4 cup milk
- 2 tsp vanilla extract
- 2 tsp honey
- 2 egg
- 4 lbs strawberries divided
- 2 Tbsp lemon juice
- 4 Tbsp honey or agave
- 5 Tbsp chia seeds
- Preheat large skillet or electric griddle to med-high heat. Combine dry ingredients. Stir well with a whisk.
- Add liquid ingredients, and stir well to combine. Batter will be thin.
- Spray griddle or pan with cooking spray. Pour by 1/3 cups full onto pan or griddle. In a circular motion, with the back of the measuring cup, or with a spoon or a spatula, spread the batter out to a large, very thin circle.
- Cook 1-2 minutes or until bubbles stop forming. Flip crepe and cook another 30 seconds. Flip to a clean work surface (like a cutting board).
- Spread the crepe with 2 T. strawberry filling. Roll up to a long roll, or fold into quarters. Top with a little more strawberry filling and some fresh strawberries.
- Stem and chop berries, reserving about 6 for garnishing. In a saucepan, cook berries until they are beginning to break down, about 5 minutes. Place berries, lemon juice, honey, and chia seeds into a blender. Blend until smooth. (Spread will thicken the longer it's refrigerated.)