Strawberry Crepe


  • 250 mL (1 cup) all-purpose flour
  • 5 mL (1 tsp.) baking powder
  • 2 mL (1/2 tsp.) salt
  • 250 mL (1 cup) milk
  • 30 mL (2 tbsp.) melted butter
  • 2 eggs


  • 375 mL (1 ½ cups) FraiseBec strawberries,
  • 60 mL (1/4 cup) maple syrup


Place strawberries in a bowl, add maple syrup and let soak for a few hours.
In a bowl, sift flour, baking powder and salt. Gradually add milk and whisk until smooth.
Sift to remove any lumps.
Add butter, then eggs, beating well after each addition.
Heat a crepe pan.
Lightly butter the pan, pour in a bit of the mixture, spread to the pan and brown on both sides.
Keep on a hot plate.
Strain the strawberries and reserve the syrup.
Distribute equal amounts of strawberries among the crepes and roll them.
Place in a serving dish, drizzle with reserved syrup, garnish with whole strawberries and serve.