Strawberry Crepes Drizzled in White Chocolate
Time: 25 minutes plus chilling time
Serves: 3 – 4
Surprisingly simple to make, these crepes have a bounty of fresh strawberries, a hint of almond, and a light drizzle of fine white chocolate. Make the batter the night before and you’ll have an elegant, delicious breakfast with a minimum of fuss.
Prep Time:
10 minutes plus chilling time
Cook Time:
15 minutes
Serves:
3 – 4
Perfect for:
Mothers Day
Breakfast in Bed
Treat Yourself
Weekend Creations
Ingredients
- 1 Cup whole milk, room temperature
- 4 Tablespoons unsalted butter, melted and cooled to room temperature
- 1/4 Cup water, room temperature
- 3 large eggs, room temperature
- 1 Tsp. vanilla extract
- 1/4 Tsp. almond extract, optional
- 3 Tablespoons sugar
- 1/4 Tsp. salt
- 1 Cup all-purpose flour
- 6 Ounces high-quality white chocolate, chopped
- 1-4 Tbsp. heavy cream
- Cooking oil
- 1 Cup Driscoll’s strawberries, hulled and quartered or halved
Directions
- POUR 1 cup milk into a blender.
- ADD 4 tablespoons butter, 1/4 cup water, and 3 large eggs.
- ADD 1 teaspoon vanilla extract and 1/4 teaspoon almond extract (optional).
- ADD 3 tablespoons sugar, 1/4 teaspoon salt, and 1 cup flour.
- BLEND on medium speed for 30 seconds.
- SCRAPE down inside of blender bottle and BLEND 5 seconds.
- CHILL batter in refrigerator 30 – 60 minutes or up to overnight.
- PLACE 6 ounces white chocolate into a small heat-proof bowl.
- HEAT and STIR white chocolate in microwave in short increments until chocolate is completely melted. Do not overcook.
- ADD 1 – 4 tablespoons heavy cream as needed to MAKE chocolate a pourable consistency.
- SET ASIDE white chocolate mixture.
- PREHEAT crepe pan or nonstick pan over medium heat until droplets of water sizzle and skip across pan.
- BRUSH a light layer of oil across pan.
- LADLE batter* onto pan and TILT pan to fully COVER bottom of pan.
- COOK 30 – 90 seconds or until bubbles start to form and edges are golden brown.
- FLIP crape using a large, thin spatula.
- COOK 30 seconds longer.
- TRANSFER crepe to a parchment-lined cooling rack or plate.
- FOLD crepe in half twice to FORM a triangle.
- REPEAT until all the batter is used.
- LAYER crepes on a serving platter and GARNISH with 1 cup fresh strawberries.
- REHEAT white chocolate mixture briefly as needed and DRIZZLE white chocolate over crepes.
-
SERVE immediately.
* Use 3 tablespoons batter for 8-inch pan, 1/4 cup batter for 10-inch pan, 1/3 cup batter for 12-inch pan.
