Roasted Strawberry Crêpes Recipe

5 from 3 votes

Paper-thin sweet Strawberry Crêpes are transformed into a delightful treat by simply roasting strawberries. You're left with an intensely flavoured compote to dollop alongside sweetened whipped cream for a weekend treat.

Prep Time15

Cook Time30

Chill Time (optional)1

Total Time1 45

Course: Breakfast

Cuisine: French

Servings: crêpes

Calories: 181kcal

Author: Emma Duckworth

Equipment

Ingredients

Crêpes

150 g plain flour (all-purpose)
15 g granulated sugar
¼ teaspoon fine salt
3 large eggs room temperature
420 ml whole milk
30 ml cold water
15 g unsalted butter melted and cooled plus extra for greasing

Roasted strawberries

150 g strawberries hulled and quartered
15 g sugar
1 teaspoon vanilla extract

Sweetened cream (créme chantilly)

240 ml double cream (heavy cream)
15g powdered icing sugar (confectioners’ sugar)
1 teaspoon vanilla extract

To serve, optional

fresh strawberries, sliced

Metric - US Customary

Instructions

Makes the Crêpes

Whisk the dry ingredients together. In a large bowl, add the flour, sugar, and salt and whisk well to combine.
Whisk the wet ingredients together. In a separate medium-sized bowl, add the eggs, and whisk. Then add in the milk, cold water and melted butter and whisk together.
Add wet ingredients to dry and mix. Into the bowl with the dry ingredients, pour ¼ of your egg mixture, and whisk until a thick but smooth paste forms.
Whilst whisking continuously, slowly pour in the remaining egg mixture and mix until well combined. This can be done by hand or with a handheld electric beater for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining).
Cover the batter with plastic wrap and refrigerate for 15 mins minimum but ideally for 1 hour (or overnight if making the batter in advance).

Roast the Strawberries

Roast the strawberries. Whilst the batter is chilling, preheat the oven to 180°C (350°F). In a baking tray add your strawberries, sugar, vanilla bean extract and mix everything together so that the strawberries are coated.
Bake for 25 to 30 minutes stirring halfway through. The strawberries should be extremely soft. Remove from the oven and set aside.

Sweetened whipped cream (créme chantilly)

Whip the cream. In a medium bowl, add the cream, powdered icing sugar and vanilla extract and using handheld beaters of whisking by hand, whip the cream until soft peaks form.

Cook the crêpes

Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a little water to loosen it if need be.
Pour 60 ml (¼ cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan's surface in an even layer. If there are any gaps, then just add a couple of drops to fill them in.
Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.
Flip crêpes. Slide a rubber spatula around the edges of the pan to loosen the chocolate crêpe all the way around. Slide the spatula underneath and flip the crêpe over. Cook for another 30-60 seconds until golden and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpe warm.
Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes one on top of another to keep them warm and soft.

To serve

Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonful of roasted strawberries, fold over the edge of the crêpes. If desired, spoon over more roasted strawberries and add freshly sliced strawberries. Eat and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store cooled crêpes wrapped in plastic wrap, in the refrigerator for up to four days. Store whipped cream and roasted strawberries in separate airtight containers and refrigerate for up to 3 days.

To freeze: Place sheets of parchment or wax paper in between crêpes. Store in an airtight freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator.

Tip 1: Add the liquid slowly to create a smooth batter. If there are lots of lumps, pour the batter into the bowl of a food processor or blender and blend until smooth. Refrigerate as per the instructions.

Tip 2: Chill the batter to allow it to rest. This creates more tender crêpes.

Tip 3: 60 ml (¼ cup) is perfect for covering a 24 cm (9-inch) crepes pan.

Variation: Drizzle with chocolate ganache. Warm 180ml double (heavy) cream in a saucepan set over medium heat. When simmering around the edges, pour over 100g of finely chopped dark 70% chocolate. Allow to sit for 5 minutes and then whisk until chocolate is melted and ganache is smooth. Serve over crêpes as desired.

Nutrition