Chocolate Crepes Recipe with Strawberries and Cream (2024)

FAQs

Is it better to make crepe batter the night before? ›

Zizka has always approached crepes as do-ahead, because the batter always cooks more evenly when it has rested overnight. Pressed for time? Let the batter sit at least one hour at room temperature for that lighter-than-air texture.

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.

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!

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.

A batter that has not been left to rest is very difficult to roll out (viscous) and the crepe remains grey when cooked. So, it is absolutely necessary to let the batter rest. A minimum of 6 hours is considered satisfactory, and ideally 48 hours (which is what many traditional creperies do).

Melted butter or vegetable oil in my crepes? I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Made by hand - Every part of our cake is made by hand. We make each one of those crêpe layers individually in our crêpe pans and layer them one by one, each separated with a brush of pastry cream.

Do I Need a Crepe Pan? No! Just a small heavy-duty nonstick fry pan and a thin spatula and you're ready to go. Cooking the crepes so they are evenly thin and relatively round can be a bit challenging, but they'll still taste amazing even if they're not perfectly round.

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.

Can you use cream instead of milk in crepes? ›

Try watered down cream, as you'll still get some of the milkfat, but you don't want quite as much. Water would probably also work for your crepes, although it would change the taste. Watering down the cream heavily will get approximately the same amount of fat, but not of protein.

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.

The yolk is the fat sack. It adds richness that emulsifies seamlessly with the protein of the egg white and milk. It adds flavor and toothsome ness at the same time. The sugar softens the pancake a bit, and of course adds sweet flavor.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.