Happy Valentine’s Day! I can’t think of a better way to say ‘I love you’ than with a serving of these delicious Strawberry Lemon Sweetheart Crêpes (dairy-free option), just in time to impress the pants of of your sweetie (haha… breakfast in bed perhaps?)!
I remember my mom making crêpes when we were young. In fact, we included her recipe for Ukrainian savoury crêpes in the cookbook – they really are amazing. My mom is one of the most patient people I know. So making crêpes was no big deal for her.
Making crêpes is actually relatively simple (and made in a blender – my kind of recipe), but there is a bit of a method to keep in mind. If you don’t have the patience of a saint in the kitchen (like my mom does), fear not. There are a couple of tricks to making crêpes that I’ll let you in on: they really make a difference!
How to Make the Perfect Crêpes:
- Use a blender for best results. You can mix them by hand, but a blender will give you the best results hands down. I use a Vitamix Ascent 3500 but any blender should do.
- For best results use whole milk. Other types of milk work – note that you will get a less structured (softer) crepe with the plant-based milks.
- Don’t think that you can skip the waiting period between making the batter and cooking the crepes. You can’t. Trust me, I’ve tried. Ok… well you can technically, but you won’t get as good of a result. Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax, which results in a much better texture. The best part is that you CAN MAKE THE BATTER AHEAD (I love anything you can make ahead), and it can sit for 30 minutes up to a couple of days in the fridge until you are ready to cook your crêpes.
- Invest in a good nonstick pan. A crêpe pan is king thanks to the low sides that make it easy to flip the crêpe (bonus points if you have the crêpe spreader), but any good small-medium (usually around 7-8″) nonstick pan with a heavy bottom will do in a pinch.
- Cook the crêpes over medium even heat. Pour a small amount of batter (a few tablespoons usually – enough to lightly coat the bottom of the pan), twirl the pan to coat with the batter and cook until the bottom is just light brown. Flip gently using your fingers or a spatula (carefully), and cook briefly on the other side.
These Strawberry Lemon Sweetheart Crêpes are NEXT LEVEL. With a solid hit of lemon and all dressed up with a delicious strawberry puree and a handful of strawberry hearts if you’re up for it (highly recommend), they are absolutely adorable and ridiculously good. You can add a dollop of whip or Greek or coconut yogurt should you wish, but they are pretty perfect on their own.
For other things to make this Valentine’s Day try these Healthyish Chocolate Waffles (using a heart shaped waffle maker of course), this Strawberry Heart Slab Pie (another great excuse to buy a mini heart cookie cutter), Heart Shaped Rosemary Oven Fries, Chocolate Coconut Love Bites, or this Italian Shakshuka for something savoury.
How to Make Strawberry Hearts:
- You will need a paring knife and a small heart shaped cookie cutter for this.
- Wash larger strawberries (depending on the size of your cutter) and cut them in half length ways.
- Place each strawberry flat side down and press the cookie cutter into the berry to make the heart. Repeat with the remaining strawberries!
Strawberry Lemon Sweetheart Crêpes
Strawberry Lemon Crêpes
- 2 cups all-purpose flour
- 3 cups whole milk*
- 4 eggs
- ¼ cup melted vegan butter or butter
- 3 tablespoons sugar
- 3 tablespoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- ½ teaspoon salt
- 4 cups strawberries frozen or fresh
- 2 tablespoons honey
- 1 tablespoon lemon juice freshly squeezed
Blend all of the ingredients together (I used the Vitamix Ascent Machine) starting on Variable 1 and increasing to the highest speed for 20 seconds. Let it sit for 30 minutes at room temperature or up to 1 day in the fridge.
To cook the crêpes, heat a small frying pan or crêpe pan lightly brushed with oil over medium heat. Pour 3-4 tablespoons of batter in the pan, tilting to evenly coat the pan with a thin layer of batter and cook until lightly browned on each side.
Repeat with each crêpe, stacking them on top of each other when cooked.
Blend everything together in your blender until smooth (about 30 seconds) and set aside. Serve the crêpes folded with a spoon of puree and a dollop of sweetened coconut whip or whipped cream and fresh sliced strawberries.
To make the heart-shaped strawberries simply cut large strawberries in half length-ways, place cut-side-down, and use a small heart-shaped cookie cutter to cut out the hearts.
*whole milk works best. Plant-based beverages will work, but don't give the same texture.