Chocolate Crepes Recipe with Strawberries and Cream (2024)

FAQs

What is the secret to great crêpes? ›

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

Creamy strawberry crepes are stuffed with a citrusy, fruity cream cheese filling and garnished with fresh berries. It's enough to make you say "ooh-la-la!" Hold onto your beret, because these creamy strawberry crepes will take you for a ride!

Set your heat to medium and let the pan get hot (but not too hot). You might even need to adjust the heat to medium-low as the cooking continues. If the heat's too high the batter won't spread to the edges of the pan before setting, and can result in holes or uneven thickness.

The same basic ingredients of eggs, milk, flour, and sugar as used in regular crêpes, plus the addition of cocoa powder for that all-important chocolate flavour.

Fruit – Add any of your favorite fruit you have on hand, we especially love to add raspberries, blackberries, and bananas. Nutella Strawberry Crepes – Spread on a layer of Nutella before adding the whipped cream filling and strawberries, or skip the whipped cream filling and just use Nutella if you prefer.

What's healthier: crêpes or pancakes? A single crêpe has less fat and calories than pancakes because they don't have the baking powder and, so, are less dense. However, they're not less calorific if you're stacking up double the amount of crêpes vs pancakes, so bear this in mind before you get carried away.

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

If people have trouble with making crepes, it is in one of four areas: not getting the pan hot enough, putting too much batter in the pan, not pouring the batter into the pan all at once, or turning the crêpe.

Crepe fabric made from silk or wool costs significantly more than synthetic crepe fabric. You can purchase this type of fabric either in yarn or bolt form, and additional charges will be applied to fabric that is dyed or treated with fire retardants or other substances.

Is crepe a junk food? ›

Simple yet Nutritious Ingredients

Crepes tend to have more protein than carbs because they are made of ingredients such as milk, eggs, and a little flour. To make them healthier, buckwheat flour, which is gluten-free, can also be used. It appeals to the taste buds without increasing your calorie count.

Whisk together eggs, milk, flour, melted butter, sugar, and salt in a large bowl until smooth. Heat a medium skillet or crepe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel.

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.