CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- Spread half of the chocolate hazelnut spread on half of the crepe.
- Lay half of the strawberries on the chocolate spread.
- Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
- Repeat with the other crepe.
- Enjoy!
Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams
CHOCOLATE-STRAWBERRY CREPES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 9 to 10 crepes
Number Of Ingredients 10
Steps:
- For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
- For the filling: Mix the jam and mascarpone in a small bowl until smooth.
- Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
- Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
CHOCOLATE STRAWBERRIES
The world's simplest dessert! Strawberries dipped in chocolate.
Provided by Colin
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 15
Number Of Ingredients 2
Steps:
- In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 7.2 g, Cholesterol 0.4 mg, Fat 3.2 g, Fiber 1.2 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 0.7 mg, Sugar 5.4 g
STRAWBERRIES SAVANNAH WITH CHOCOLATE CREPES
These make an elegant breakfast treat or can be served for dessert. I personally prefer to serve them as a dessert. I have included a quick dessert crepe recipe as well. The crepe recipe will yield about 18 to 22 crepes. They are great to allow them to cool down, place wax paper between them, stack and place in ziplock bag in the freezer. This recipe comes for a 1976 vintage Crepe Cookery cookbook.
Provided by PaulaG
Categories Dessert
Time 4h30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
- Cover and refrigerate several hours.
- In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
- Beat mixture until it begins to thicken.
- Spoon strawberries and juice onto cooled, cooked crepes, fold over.
- Top with whipped cream.
- For the crepes, combine ingredients in blender jar.
- Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
- Refrigerate batter for at least 1 hour.
- Cook on preheated crepe pan as per manufacturers instructions.
Nutrition Facts : Calories 372.8, Fat 18.9, SaturatedFat 10.6, Cholesterol 153.6, Sodium 135.2, Carbohydrate 43.2, Fiber 2.9, Sugar 21.7, Protein 9.1
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