The Diner's Strawberry Crepes - | Lufkin and Nacogdoches, Texas

The Diner's Strawberry Crepes

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2 cups water

1 cup whipping cream

6 T. dry milk

2 1/4 cups liquid eggs

1 cup powdered sugar

1 1/2 cups flour

3/4 T. salt

1 tsp. nutmeg



1.     Add all ingredients in mixing bowl.

2.     Mix well.

3.     Pour into a 1/2 gallon container.

4.     Will hold up for 5-7 days in the refrigerator.

5.     Great light snack - anytime of day or night.

Yield:  1/2 gallon



5 cups sliced strawberries

1 cup sugar

1.       In large saucepan, place strawberries and sugar and cook on medium   flame for 15 min. (knob should be at 10 o'clock position) Stir occasionally.

2.       Then cook on high for 10 min. more. Be careful not to scorch. Stir often. The product should begin to thicken.

3.       Pour into 1/2 metal pan and place in cooler.

4.                 When compote has cooled, place in 1/9 container, label, date and refrigerate.

Yield:  2 1/2 cups

  • Fruit Crepes should have 2 teaspoons of compote inside of each crepe and 2 t. of fresh berries on top.
  • Pancakes should have fresh fruit in the pancakes and 2 teaspoons of compote on top.



1.     Preheat non stick 10 in. pan to medium to high heat.

2.     Spray pan with non stick spray.

3.     Pour ¼ cup crepe batter into pan.

4.     Move or tilt your pan so that your batter is even in your pan.

5.     The secret is not to turn your crepe over too soon.

6.     When edges start to brown and middle of crepe is "dry" looking, flip the crepe.

7.     Place 2 teaspoons of strawberry compote down the middle of the crepe.

8.     Fold edges over.

9.     Place on plate.

10.   Place freshly, sliced strawberries on top of crepe.

11.   Sprinkle with powered sugar.

12.   Enjoy.

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