Strawberries & Cream Crêpes

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt.
2. In a separate bowl, lightly beat the eggs with the whole milk and vanilla bean paste until combined.
3. Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.
4. Whisk in the melted butter until incorporated.
5. Cover the batter and let it rest at room temperature for 10 minutes to relax the gluten for tender crêpes.
6. Heat a non-stick 8-inch skillet over medium heat and lightly brush with melted butter.
7. Pour about 1/4 cup (60 ml) of batter into the skillet, tilting and swirling to evenly coat the bottom in a thin layer.
8. Cook until the edges lift and the bottom is lightly golden, about 1-2 minutes, then flip carefully and cook the other side for 30 seconds to 1 minute.
9. Transfer the cooked crêpe to a warm plate and repeat with the remaining batter, brushing the skillet with butter as needed.
10. In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form to make the vanilla whipped cream.
11. To serve, spread 2 tbsp of whipped cream over each crêpe and top with a generous spoonful of sliced strawberries.
12. Fold the crêpe into quarters or roll it up and serve immediately.