- Prep Time
- 20 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 3/4 cup
- all-purpose flour
- 175 mL
- 1 cup
- milk
- 250 mL
- 1
- egg
- 0
- 1 1/2 tsp
- sugar
- 7 mL
- 1 cup
- frozen whole strawberries, slightly thawed
- 250 mL
- 2
- dried figs, finely chopped
- 0
- 2 tbsp
- honey
- 30 mL
- 1 tbsp
- Aged balsamic vinegar of Modena
- 15 mL
- 1 tsp
- butter
- 5 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1 cup
- vanilla ice cream, divided
- 250 mL
Method
Step 1
In a medium bowl, whisk flour and milk until smooth. Add egg and sugar and whisk until smooth, about 1 min. Let stand while making filling.
Step 2
In a saucepan over medium-high heat, stir together strawberries, figs and honey. Bring to a boil, reduce heat and simmer 10 min. Remove from heat, crush strawberries with a fork and add balsamic vinegar. Cover to keep warm.
Step 3
Heat a 10-inch (25 cm) nonstick skillet over medium heat. Melt butter and oil together in microwave for 30 sec.; stir to blend. When pan is hot, coat it with the oil-butter mixture using a brush or folded paper towel. Pour 1/3 cup (75 mL) batter in pan and swirl pan to coat thinly.
Step 4
Cook until bottom is golden and edges start to curl, about 1 min. Using a heat-resistant spatula, flip over and cook other side, about 30 sec. Remove to a platter; cover to keep warm. Repeat with remaining batter.
Step 5
Spread 2 tbsp (30 mL) strawberry mixture over half a crêpe. Fold crêpe in half; fold again to form a triangle. Repeat with remaining crêpes and top each with 1 tbsp (15 mL) strawberry mixture. Serve each crêpe with 1/4 cup (60 mL) vanilla ice cream.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 420
- Fat:
- 14 g
- Carbs:
- 69 g
- Protein:
- 8 g
