Ingredients
Method
For the crepes:
- In a large bowl, add the melted butter with the sugar and beat with a hand whisk for 30 seconds. Add the eggs one by one, beating for 10 seconds after each addition.
- Beat in the flour and the salt. Make sure all the ingredients are perfectly integrated. A slightly sticky dough will form. Finally, add in the milk and the pink (or a little red) coloring if desired and beat until you get a smooth batter.
- Place a large frying pan (approximately 20 cm) over medium heat with a little butter. Once it is hot, add 3 to 4 tablespoons of the batter in the center of the pan and spread it by tilting the pan as much as possible. The thinner the crepe, the better the texture. Cook for 2 minutes (no more) until it is a little dry and flip it with a spatula so that it cooks on the other side for only 30 seconds this time.
- Remove the crepe from the pan and place it on a large plate with a lid to keep it warm and repeat the process with theremaining batter, greasing the pan with some butter if needed.
For the filling and to finish:
- In a large bowl, add the whipping cream with the sugar and beat with an electric mixer or hand whisk for 2-3 minutes until stiff peaks form. Set aside the whipped cream in the refrigerator until needed. Separately, remove the stems from the strawberries and cut them into thin slices.
- To assemble, take a crepe, add 2 tablespoons of whipped cream in the center and a few slices of strawberries on top. Fold two of its ends inwards and then the two remaining ends to close the crepe and form a filled rectangle, like an envelope.
- Repeat the process for the rest of the crepes and then cut each one in half so that the filling shows. Sprinkle with some powdered sugar on top if desired.