In a medium bowl, whisk together the flour, sugar, and salt.
In a separate medium bowl, whisk the eggs. Add the milk, ½ cup water, and vanilla extract, whisk to combine.
Microwave the 2 tablespoons of butter on high power in 30-second intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter, or the eggs will curdle.
Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture, constantly whisking until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
Once the batter has chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film left in the pan.
Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to spread the batter, and then swirl the skillet several times in a circular motion to evenly cover the entire bottom. Fill any holes with batter as needed.
Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen from the pan, use either your fingers or spatula to flip over and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe onto a plate.
Stack the crepes on top of each other to keep warm while making the next batch, loosely covered with foil. Cook the remaining batter, wiping the pan clean and adding a thin layer of butter onto the pan between each crepe.
Strawberry Sauce
For fresh strawberries, remove the stems and cut them in half. Cut into smaller pieces if you don’t have a masher. Place the berries, orange juice, and granulated sugar in a medium saucepan over medium heat.
When the mixture starts to bubble, reduce the heat to medium-low and use a potato masher to break down the pieces.
Continue to cook over medium-low heat, mashing every few minutes, until a slightly chunky consistency is reached, about 10 to 15 minutes. Reduce the heat if needed to maintain a simmer.
Turn off the heat and check the sweetness. Add more sugar to taste. Allow it to cool down until warm before adding to crepes.
Whipped Cream
Refrigerate a large metal bowl and whisk for 15 minutes before making the whipped cream to help it whip faster. This step can be skipped, but the process may take slightly longer.
Add the heavy cream, powdered sugar, and vanilla to the bowl. Slightly tilt the bowl and vigorously whisk until the desired peak stiffness is reached. The consistency should be smooth with no lumps or graininess.
To Serve
Add a few dollops of whipped cream over half of the crepe. Spread about ⅓ cup of the strawberry sauce on top. Fold the crepe in half, then fold in half again to create a fan shape. Dust with powdered sugar, garnish with fresh mint and serve immediately.
Notes
Recipe Yield: About 8 crepes, 2 ½ cups of sauce, and 3 cups of whipped cream
Serving Size: 1 crepe, ⅓ cup sauce, and ⅓ cup whipped cream
Measuring the Flour: If you don’t have a scale, use the dip and sweep method. Dip the measuring cup into the flour, then level the surface with the back of a knife.
Pan Size: For an 8-inch nonstick pan, grease with ¼ teaspoon butter and 3 tablespoons of batter (about 13 crepes). For a 12-inch nonstick pan, grease with ¾ teaspoon butter and 5 tablespoons of batter (about 8 crepes).
Cooking Crepes: The crepes will steam but should not smoke. Take the pan off the heat and adjust as needed. Do not overcook, or they will be too crisp.
Making Batter in Advance: Store in an airtight container for up to 1 day. It may separate as it sits. Mix before using. Whisk in about ¼ cup of water to dilute.
Storing: Cool the crepes completely and stack them on a plate, cover tightly with plastic wrap, then foil. Alternatively, place in a resealable plastic. Refrigerate for up to 3 days.
Freezing: Place a piece of parchment paper between each crepe. Cover tightly and place on a plate in the freezer or a large resealable plastic bag for up to 1 month. Defrost in the refrigerator the day before using.
Reheating: In the microwave, place a damp paper towel over the plate of crepes and microwave for 30 seconds. In a skillet, reheat over medium-low heat until warmed through. In the oven, place on a sheet pan covered with aluminum foil and warm at 275°F (135°C) for about 10 minutes.
Sweetener Substitution: Honey, pure maple syrup, brown sugar, coconut sugar, or agave can be used instead of granulated sugar for the strawberry sauce.
Orange Juice Substitution: Use lemon juice, but adjust with more sweetener as needed.
Make the Fillings in Advance: Cool the sauce completely and refrigerate in an airtight container for up to 1 week, or freeze for up to 1 month. Store whipped cream in an airtight container for up to 2 days.