Crêpes with Strawberries & Whipped Cream

I am going to watch a couple hours of baseball on television this morning, and then go to a baseball game this afternoon. Something needed to be done to keep things running smoothly at home. The answer: Sunday morning strawberry crêpes. With whipped cream!

The batter is as simple as it gets: 2 eggs, 1 cup milk, 1/2 cup flour and 2 tablespoons sugar. Whisk the eggs and then add each ingredient in succession, fully incorporating each one as you go. A blender would work fine as well. I went with the whisk just to keep clean up to a minimum. Refrigerate the batter for an hour. Or not. Chilled batter is easier to work with during the cooking portion of the recipe.

I melted a little butter and had it at hand as I prepared to cook the crêpes. I brushed a little butter in a nine-inch frying pan. Then I used a 1/4 cup measuring cup as a ladle and poured a nearly-full scoop of the batter into the center of the pan. I rolled the pan to spread the batter evenly across the bottom. After a minute or so, I used a spatula to loosen the edge of the crêpe and, using my fingers, gently lifted it from the pan, turned it, and returned it to the pan and the heat to cook the other side. Another minute or so. Remove the crêpe from the heat to a plate and repeat until the batter has been exhausted. This recipe made 9 crêpes. Four for each of us, and one to wolf down when Susie wasn't looking.

For the filling, we had some strawberries from last season. In the freezer. Susie took them out to thaw last night. This morning she added a little sugar to them.

I placed some of the sweetened strawberries in the center of a crêpe and folded it into quarters. Four of these filled a medium plate nicely.

I am all about convenience. Some times. For the whipped topping, I used canned whipped cream. It would just be easier than whipping and sweetening cream. Clean up would be easier as well. For Susie. (Unwritten agreement: one cooks, the other cleans. Most of the time.)

Bon appétit!