Combine flour, sugar and salt in a small bowl.
Combine milk, water, butter, and eggs in a
blender. Add the flour mixture to the milk
mixture and process until smooth. Cover batter
and chill for 1 hour (not required).
Heat an 8 inch skillet over medium to low heat. Pour
1/4 cup batter into pan; quickly tilt pan in all
directions so batter covers pan with a thin
film. Cook about 1 min. Carefully lift the edge
of the crepe with a spatula to test if done. The
crepe is ready to turn when it can be shaken
loose from pan and the underside is lightly
browned. Turn crepe over and cook for 30 sec or
until center is set.
Repeat procedure with rest of batter, stir
between crepes. Let crepes cool completely.
Combine ingredients in a bowl until creamy.
On a plate lay one crepe down, spread frosting. Add thinly sliced
strawberry slices (around 6 on each crepe). Repeat with remaining
crepes and frosting. Frost the top crepe, add fruit of your choice
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