Pancakes with strawberries and vanilla whipped cream

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 12 pancakes

Pancakes with strawberries and vanilla whipped cream - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Crepes

4 eggs
1 cup whole milk
1/2 cup premium flour
1 tbsp. sugar
1/8 teaspoon fine sea salt
3 tbsp (45 g) butter, cut into 12 cubes
1 tbsp. strawberry sauce
1/2 tsp vanilla extract

Whipped cream

1/2 cup heavy cream 33%
1.5 tsp powdered sugar
1 teaspoon vanilla extract

Vanilla powdered sugar

2 tbsp. sugar
1 vanilla bean

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 65°C. Line a baking sheet with parchment paper.

For pancakesPlace eggs, milk, flour, sugar, and salt in a blender. Blend until smooth.

Heat a 25cm nonstick pan over medium-low heat. Add 1 cube of butter. Once melted, add 1/4 cup of batter and immediately tilt the pan to coat the bottom in an even layer. Cook for 1 minute, until the batter is set and lightly browned.

Using a heatproof spatula, carefully lift the edges and flip the pancake. Cook for less than 1 minute. Repeat with the remaining batter and butter.
In a small bowl, combine the strawberries and vanilla extract, then spoon 2 teaspoons of the filling down the center of each crepe. Using the back of a spoon, spread the berries evenly, leaving a 1/2-inch (1.3 cm) gap from the edges. Starting at the nearest end, roll the crepes into tubes. Place on the prepared baking sheet and bake in a warm oven for no more than 20 minutes before serving.

For whipped creamIn a large bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla. Continue beating until stiff peaks form.

Transfer the pancakes to a serving plate and sprinkle with vanilla sugar. Serve with whipped cream and fresh strawberries.

Vanilla powdered sugarPlace sugar in a coffee grinder. Using a vegetable peeler, split the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds to the sugar. Grind, pausing 10-15 times, until the vanilla and sugar are combined. Cut the empty bean into 2.5 cm pieces and transfer to a glass canning jar. Pour in the vanilla powdered sugar and close the lid. Shake the jar well before using.