Sarah | Broma Bakery

Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.

While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.

Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.

Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.

In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.

To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!