Crêpes with Strawberries and Chocolate
Light, tender crêpes with juicy strawberries and a drizzle of chocolate are an easy, elegant recipe perfect for brunch or dessert.
Servings: 6
Ingredients
For the Crêpes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup water
- 3 large eggs, at room temperature
- 3 tablespoons butter, melted and cooled
- Clarified or melted butter, for brushing the skillet
- Powdered sugar (optional)
- 1/2 cup chopped semisweet chocolate (4 ounces) (optional)
For the Strawberries
- 1 pound strawberries, hulled
- 1 to 2 tablespoons sugar (depending on how sweet the strawberries are)
- 2 teaspoons orange zest
- 1 tablespoon orange liqueur (such as Grand Marnier) or orange juice
Instructions
- Prepare the crêpe batter. In a small bowl, mix together the flour, sugar, and salt. In a blender combine the milk, water, eggs and 3 tablespoons of melted, cooled butter, followed by the dry ingredients. Blend well until very smooth and velvety. The consistency should be like heavy cream. Cover and refrigerate for at least 30 minutes and up to overnight.
- Macerate the strawberries. Cut the strawberries into quarters. Place them in a bowl and toss them gently with the sugar, orange zest, and the orange liqueur or juice. Cover and allow the strawberries to macerate at room temperature for at least 30 minutes so they become soft and syrupy.
- Preheat the skillet. Preheat a nonstick 8-inch skillet over medium heat for two minutes. Brush the pan generously with clarified or melted butter.
- Cook the crêpes: Using a ladle, pour about 1/4 cup of batter into the center of the pan and then immediately swirl and tilt the pan in all directions so that the batter coats the bottom evenly before setting (you should hear a sizzling sound and it should begin to set immediately). Cook for 45 seconds to 1 minute, or, until the edges of the crêpe are lightly browned. Loosen the edges of the crêpe with a rubber spatula and, using your fingertips or the spatula, flip it carefully. Cook briefly on the other side, less than a minute, until lightly browned. Slide the crêpe out of the pan and onto a plate or a rack. Loosely cover it with a dish cloth to keep it from drying out. Repeat with the rest of the batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary.
- Melt the chocolate. Place chopped chocolate in a small glass bowl. Microwave in 15-second increments, stirring well after each one, until melted. Alternatively, use a double boiler to melt the chocolate and set aside.
- Assemble crêpes and serve. Fold each crêpe in half and then into quarters and arrange two or three on a plate. Top with some macerated strawberries and serve. You could also spread some of the macerated strawberries over half of each crêpe, fold it in half and then fold it once more into quarters. Dust the crêpes with powdered sugar, if you like. If using, dip the tines of a fork in the melted chocolate and use it to drizzle chocolate over the crêpes and the strawberries.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- If you do not have a blender, you can still make the recipe using just a bowl, a wooden spoon and a whisk. If you see any lumps in the batter, strain it through a fine mesh sieve.
- This first crêpe usually does not turn well. This is because the temperature of the pan is still not in the right range yet. The second one is usually better.
- Cooking time depends on the size of the pan you are using, temperature, and personal preferences. For softer crêpes, cook them less, but for crispier crêpes, go for a slightly longer cooking time.
- How to store: Cool crêpes thoroughly and then stack them one on top of one another. Do not worry about them sticking—they won’t! Place the stack in an airtight container or a freezer bag, squeezing out as much air as possible. Refrigerate them for up to 3 days, or freeze them for up to 2 months. Thaw the stack overnight in the refrigerator before using.
- Store any extra macerated strawberries separately in an airtight container and use them within a day or two—they’re delicious with Greek yogurt, in a lemon yogurt parfait, with chia seed pudding, or oatmeal, too!
- To reheat: Warm individual crêpes in a non-stick skillet over medium heat, with a tiny bit of butter. To reheat a whole stack, wrap it in foil and place in a 350°F oven for 10 minutes.
Nutrition
Calories: 229.8kcal | Carbohydrates: 28.7g | Protein: 6.8g | Fat: 9.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.6g | Trans Fat: 0.2g | Cholesterol: 101.8mg | Sodium: 190.7mg | Potassium: 233.3mg | Fiber: 2.1g | Sugar: 10.6g | Vitamin A: 371.5IU | Vitamin C: 45.4mg | Calcium: 80.8mg | Iron: 1.7mg
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