Crepes with Strawberries

How to prepare crepes with strawberries

1. Strawberries: caramelize the sugar in a wide pan until it turns a reddish color. Add the butter and stir until melted. Add the strawberries (cleaned, cut in 2 or 4, depending on size), balsamic vinegar, zest from 1/4 lemon and juice from 1/2 lemon. Mix well and leave on heat until you see a lot of juice has gathered under the strawberries (doesn't take long, about 1.5 minutes).
2. Remove the strawberries with a slotted spatula into a bowl. Boil the remaining syrup in the pan for another 1.5 minutes (to thicken it a bit). When done, pour the syrup over the strawberries. Let cool, then keep refrigerated.
3. Prepare the crepes: using a whisk, beat the egg with sugar until the sugar dissolves (about 2 minutes). Then slowly add the milk and water, continuing to beat with the whisk. Add the flour mixed beforehand with cinnamon, baking powder and salt. Mix well until there are no lumps. Finally add the oil.
4. Cook the crepes following detailed instructions. The only difference is that I filled the ladle with more batter for each crepe, to make my crepes a bit thicker than I usually make with other batter. I got 6 crepes of 25 cm diameter.
6. Stack the crepes on top of each other as you cook them and keep them covered with foil so they don't dry out. However, let them cool completely before filling with yogurt cream, otherwise the cream will melt.
7. Yogurt cream: mix the yogurt well with the powdered sugar. Separately, whip the cream until it holds on the whisk. Fold the whipped cream into the yogurt in 2-3 batches, mixing gently. Keep refrigerated.
8. To serve, place 2-3 tablespoons of strawberries with sauce on the bottom of the plate. Spread crepes with yogurt cream, roll and cut them into 3 pieces which you arrange nicely on top of the strawberries. Sprinkle with powdered sugar.

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