Heidi Vukov’s Strawberry Crepe Recipe

Y'all will be trying this crepe recipe for your next brunch.

Heidi Vukov’s Strawberry Crepe on a Plate
photo credit: Scott Smallin

“Bonjour, y’all!” is a popular slogan belonging to Croissants Bistro & Bakery in Myrtle Beach, South Carolina. Croissants pairs two culinary cooking styles: French and Southern. This amalgamation was created through the vision of owner Heidi Vukov who fuses these two traditions seamlessly via her crab beignets, gazpacho with shrimp and fruit-filled crepes.

Her book, Bonjour, Y’all! Heidi’s Fusion Cooking on the South Carolina Coast is a celebration of diversity. The recipes reflect her passion and talent for bringing together her childhood roots and southern hospitality.

She recalls her grandmother making pancakes, and that she had always thought it was strange that they were so thin. It was, in fact, a French crepe. Crepes can be either sweet or savoury. More than the crepe itself, is what’s inside that counts.

Here, you’ll find Heidi Vukov’s recipe for sweet Strawberry Crepes.

Ingredients for the crepes:

  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 tablespoon melted butter
  • Pinch of nutmeg
  • Pinch kosher salt
  • 1 teaspoon vegetable oil

Ingredients for the strawberry filling:

  • 3 cups fresh strawberries, divided
  • 1 teaspoon granulated sugar
  • 8 tablespoons plain yogurt
  • Powdered sugar

Directions for the crepes:

Add all ingredients, except vegetable oil, into a blender and blend until smooth
Heat a 9-inch skillet over medium heat. Pour vegetable oil in a nonstick pan. Continue to heat until bubbling.

Pour 2oz of crepe batter into pan. Tilt the pan to cover the bottom
Cook until golden. Turn crepe over in the pan and cook the other side until golden.

Directions for strawberry filling:

Cut 1 ½ cups of strawberries into small pieces. Place them in a bowl and top them with granulated sugar to macerate. Set aside until the sugar becomes like a syrup.

Spread 1 tablespoon of yogurt on each crepe. Cut the remaining strawberries and lay them all over the crepe. Roll up like a cigar.

Top with macerated strawberries and powdered sugar.

 

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Sabrina is a freelance travel writer based out of Toronto. She believes travel is life which is why she loves travelling around the world and sharing her adventures. Her passion and love for this industry comes from wanting to inspiring people to be motivated and encouraged to pack their bags and take the adventure of a lifetime. Sabrina has travelled to over 50 cities including Juneau, Whitehorse, Kyiv, Dublin, Havana, Munich, Vienna, Roseau, San Francisco and London.