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Instructions

• STEP 1

  Place a large bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

• STEP 2

  Cut butter into small pieces. Place in a small saucepan and melt over medium heat. Remove from heat.

  • 4 1/2 tbsp butter, unsalted

• STEP 3

  Meanwhile, place eggs, milk, water, and vanilla in a blender. Blend on high until smooth, about 30 seconds.

  • 3 eggs
  • 1 1/2 cups whole milk
  • 1/3 cup water
  • 1/2 tsp vanilla extract

• STEP 4

  Add melted butter, flour, and salt to the blender. Blend once more on high until batter is smooth, about 30 seconds.

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt

• STEP 5

  Place blender (with batter) in the refrigerator for 30 minutes.

• STEP 6

  Meanwhile, wash, dry, zest, and juice lemon into a medium bowl.

  • 1 lemon

• STEP 7

  Wash, dry, trim, and thinly slice strawberries. Add to the bowl with the lemon, sprinkle with sugar, and stir to combine. Cover bowl and place in the refrigerator until ready to serve.

  • 1 1/2 (16 oz) pkg strawberries
  • 2 tbsp powdered sugar

• STEP 8

  Remove bowl from the freezer. Place cold cream, sugar, and vanilla in the bowl. Use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

  • 1 1/2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

• STEP 9

  Cover bowl and place whipped cream in the refrigerator until ready to serve.

• STEP 10

  Preheat a 10-inch nonstick skillet (or crêpe pan) over medium heat.

• STEP 11

  Once the skillet is hot, coat with cooking spray. Use a measuring cup (or ladle) to pour 1/4-cup batter into the center of the skillet, swirling to coat the surface. Cook for 30 seconds, then flip and continue to cook until crêpe is light golden on both sides, 10-20 seconds more. Transfer to a plate and repeat with remaining batter, coating the skillet with more cooking spray, as needed.

  • 3 spritz nonstick cooking spray

• STEP 12

  To serve, fill each crêpe with whipped cream and lemony strawberries, then roll to close. Divide crêpes between plates, dust with sugar, and enjoy!

  • 2 tbsp powdered sugar