Ingredients Jump to Instructions ↓

  1. 1 can (8 fl. oz.) NESTLÉ Table Cream

  2. 1/4 cup powdered sugar

  3. 1 cup all-purpose flour

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon baking powder

  6. 1 cup water

  7. 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

  8. 1 large egg

  9. 1 tablespoon melted butter

  10. 4 cups hulled and halved strawberries

  11. 1/2 cup granulated sugar

  12. 1/4 cup water

  13. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. COMBINE cream and powdered sugar in small bowl. Refrigerate.

  2. COMBINE flour, salt and baking powder in medium bowl. Stir in 1 cup water, evaporated milk, egg and butter; beat until smooth and free from lumps. Refrigerate for 30 minutes.

  3. COMBINE strawberries, granulated sugar, 1/4 cup water and cornstarch in medium saucepan. Cook, stirring constantly, over medium-high heat for 5 to 7 minutes or until thickened. Remove from heat.

  4. HEAT 8-inch nonstick pan over medium-high heat. Pour about 1/4 cup of refrigerated crêpe batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 1 minute or until browned. Turn and cook other side. Set cooked crêpe aside. Repeat with remaining batter.

  5. SPOON strawberry mixture onto center of crêpes. Fold into quarters. Place 2 filled crêpes on individual serving plates. Serve warm or cooled. Top with refrigerated cream mixture before serving.


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