This is a basic, fail proof and super easy crepe, elevated by the addition of beautiful chocolate swirls and filled with pieces of fresh strawberries and sweet whipped cream. This indulgent breakfast or dessert is luxurious, beautiful, different and pleasing!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
I shared this recipe on my instagram a long time before creating a food blog and I still remember all the recipe requests and positive responses! At that time I vowed to share it with a bigger audience and I am thrilled to be sharing this with you now.
Don't let the fancy look of this crepe scare you away, it is in fact so easy to make and I know most people who love to cook and bake say that about most things, but believe me, you can do this!
For me, valentines is about letting the people who you care about the most know that you love them. All it takes to do this is a gesture and a few sweet words. Let this beautiful breakfast be your gesture! Whether you are an expert in the kitchen or a novice, anyone can pull this off!
We all know that strawberries and cream are a match made in heaven, with the delicate sweet cream and the tartness of strawberry, I have yet to meet someone who doesn't love this combination. With all this wrapped inside a delicious crepe with a hint of chocolate takes this dish to the next level.
What a refreshing change after the more grounding and warm flavours of Fall and winter! Let's welcome, the ultimate crepe!
Tips on how to create The Ultimate Crepe
Whipped cream You can use whipped cream from a can or whip the cream yourself. To whip the cream simply mix 1 cup whipping cream with a hand mixer until bubbles form (1 minute, then add 3/4 cups powdered sugar and 1/4 teaspoon cream of tarter (optional) and whip for a further 3-4 minutes until the cream is thick, then add 1/4 teaspoon of Vanilla extract and a pinch of salt and whip until combined. You can then either dollop it onto the crepe with a teaspoon or put it in a piping bag and pipe it onto the crepe! If you plan to make this ahead, pop it in the fridge while you make the crepes so it stays firm.
Chocolate swirls I made the swirls using a squeeze bottle, you should find one at your local dollar store or kitchen/craft store. When making the swirls, move fast to get a clear design. You can also make your own designs! If the idea of the swirls make you nervous, you can skip them altogether! The crepes will still be delicious!
Strawberries Using fresh strawberries for this recipe is key because it will not release juice as frozen berries do, helping the crepe and filling stay in tact. For this reason it is also important to make sure you wash and dry the fresh strawberries before chopping them for the crepe.
Preparing Ahead The batter can be made beforehand and left in the fridge for up to a day. When you're ready to make it, simply whisk it to make sure the ingredients are well distributed within the batter and cook according to the instructions below. You can also prepare the whipped cream ahead of time if you're planning to make your own.
Whisk To create the batter, you don't need a hand mixer or stand mixer, a simple whisk will do!
Chocolate batter Make sure the chocolate batter is smooth otherwise it will block the mouth of the squeeze bottle when you're trying to make the swirls! When you are making the swirls, don't get nervous, make it fun! You can even add the names of your loved ones!
The Ultimate Crepe Recipe
11 - 12 crepes
1 cup and 2 tablespoons plain flour
4 tablespoons sugar
1/4 teaspoon salt
2 eggs (room temperature)
1 teaspoon vanilla
1 1/2 cups milk (room temperature)
3 tablespoons melted butter
1 teaspoon firm butter
2 tablespoons cocoa powder
8 chopped strawberries (washed, dried and chopped into 1 cm squares)
Whipped cream (in a can or whipped yourself, instructions in "the "Tips" section above
Powdered sugar for dusting (optional)
Melt the butter in the microwave, then set aside to cool.
Using a whisk, whisk the flour, salt and 2 tablespoons of sugar together.
Add eggs, vanilla and half the milk, whisk until the ingredients are well combined, then add the other half of the milk and whisk again, the batter should be smooth like cream. Now add the melted butter and whisk until combined.
Take 3/4 cup into a jug, add 2 tablespoons of cocoa powder and 2 tablespoons of sugar to the jug and whisk until combined, then pour it into a squeeze bottle. (Make sure there are no lumps in the batter or they will block the mouth of the squeeze bottle when the batter is squeezed out).
Heat 1 teaspoon of butter in an 8 inch non stick pan on medium low and make sure the pan is greased. You will not need to grease the pan again for the rest of the crepes.
Pour 3 1/2 tablespoons of the plain batter to the centre of the heated pan, right away lift the pan and swirl around until the base of the pan is coated in batter. After 30 seconds, using the chocolate batter in the squeeze bottle, create circles started from the middle, cook for a further 2 minutes.
Turn to the other side and cook for 1 minute then remove. Repeat the step for all the rest of the crepes, you will not need to grease the pan again. Once the crepes have cooked you can pile them in top of each other.
To assemble, simply place a crepe in the plate you wish to serve it in so that the pain side is facing upwards and swirls are facing down. Add whipped cream to half the crepe using a piping bag, teaspoon or the nozzle of the can if using pre-made whipped cream. Place the chopped strawberries over quarter of the crepe on top of the cream (only a quarter!). Then gently fold the side with no cream over the side with cream (in half essentially). Now fold the side with no strawberries over the side with strawberries. Move the crepe to the centre of the plate and dust with powdered sugar. Voila, beautiful, delicious and pleasing! Enjoy!