Strawberries ‘n Orange Cream Crepes
3 Tablespoons unsalted butter, plus more for the pan
1 cup all-purpose flour
1 Tablespoon granulated sugar
1/8 teaspoon salt
3/4 cup (180ml) whole milk
1/2 cup (120ml) water
2 large eggs
1 and 1/2 teaspoons vanilla
ORANGE WHIPPED CREAM
1 cup (240ml) heavy cream
3 Tablespoons (37g) granulated sugar
1 teaspoon orange juice
1 teaspoon vanilla
1 Tablespoon (15ml) orange liquor/triple sec
For the Orange Whipped Cream
Add heavy cream, sugar, orange juice, vanilla, and orange liquor into 1 pint whipper. Screw on 1 cream charger and shake vigorously.
For the Crepes:
Add melted butter, flour, sugar, salt, milk, water, eggs, and vanilla to a blender (or use an electric mixer or whisk). Mix until everything is combined. Pour into a medium-size bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
Melt a little extra butter in a small frying pan over medium heat. Pour 1/4 cup of chilled batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook 1-2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe.
Dispense a generous amount of whipped cream down the middle of the crepe. Top with a few slices of strawberries.