Roasted Strawberry Crêpes will fast become a breakfast that you won’t forget in a hurry. Vanilla infused roasted strawberries elevate simple crêpes to another worldly level. Teamed with whipped cream and rich chocolate sauce, you’ll be coming back for more.
These melt-in-your-mouth delicious sweet crêpes have become a Sunday morning favourite at home. I’m sharing with you a special way to elevate these simple crêpes into a mouth-watering breakfast by adding beautiful vanilla roasted strawberries.
Why are crêpes are just so delicious?
Let’s start with the main ingredient of this dish…the crêpes. We are firm lovers of crêpes in our household as having a French mum this was a staple growing up for me. My mum never cooked the American fluffy pancakes and I think I only had those for the first time when we holidayed in the States when I was 9. Mum would make the most divine, paper thin crêpes delicately fragranced with lemon or orange zest and sprinkled with sugar.
I’ve in turn continued on with this tradition with my own children and they all love them…particularly slathered in nutella!
So why do they taste so amazing. I believe the lightness of the batter plays a huge part in this. If the batter is too thick and heavy then you aren’t able to create that paper thin layer in the frying pan that bubbles up and browns before flipping. Having such thin crêpes is so important when adding toppings to them after they are cooked. It allows them to carry the flavours that are added to them which is especially important when you keep it simple with a dust of sugar and a squeeze of lemon.
Roasted Strawberry Crêpes
Strawberries are one of England’s favourite fruits, making appearances in jugs of pimms, dolloped with cream at Wimbledon or with champagne on a summer’s day picnic. Dipped in chocolate or blitzed into a smoothie they impart such an amazing sweet flavour.
But have you tried them roasted with vanilla? No? Well what are you waiting for?! This has to be one of the most simple yet beautifully flavoured compotes out there. Add roasted strawberries to yogurt, your morning oats, ice-cream or on your sponge cake, I tell you they are so versatile. Roasting them intensifies the strawberry flavour whilst being sweetened by the vanilla beans at the same time. Just too down right delicious!
Spooned over the delicate layer of crêpes with a big dollop of whipped cream and a drizzle of chocolate ganache, you will seriously think you have died and gone to heaven! This has to be one of my favourite crêpes fillings as chocolate and strawberries are a perfect flavour pairing and the lightness of the crêpes allows for this delectable flavour to shine through.
Other filling ideas
Don’t fancy strawberry and chocolate as your filling for these delicious crêpes, what about these alternatives:
- Keep it simple with sprinkled sugar and a squeeze of lemon juice
- Nutella and slices of fresh banana
- Lemon Curd with fresh raspberries
- Salted caramel sauce with whipped cream and hazelnuts
- Berries and flaked almonds
Are you team crêpes or team pancakes? If you’d like an alternative to these crêpes then check out my delicious, fluffy Banana and Coconut Ricotta Pancakes. Recipe found here.
Or if you would prefer savoury crêpes then try out these Galettes de Sarrasin. Recipe found here. A buckwheat crêpe traditionally filled with spinach, ham, egg or/and cheese.Print
Paper thin sweet crêpes are transformed into a delightful treat by simply roasting strawberries. You’re left with an intensely flavoured compote to dollop alongside whipped cream with a decadent drizzle of chocolate sauce. Perfection!
For the crêpes
240g plain flour
2 teaspoon white sugar
1/2 teaspoon salt
1 litre, milk
4 tablespoons of butter melted
For the roasted strawberries
150g strawberries, quartered (or kept whole if small)
2 teaspoons sugar
1 teaspoon vanilla bean paste (or extract)
1 tablespoon water
For the chocolate sauce
175g dark chocolate, chopped
200ml double cream
To serve, optional
For the crêpes
- In a medium bowl, sift together flour, sugar and salt and set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter and cold water.
- Heat a lightly oiled pancake pan or non-stick frying pan over medium-high heat. Pour or scoop the batter onto the pancake pan, using approximately 2 tablespoons for each crêpes. Tip and rotate pan to spread batter as thinly as possible. If there are any holes in the crêpes, just fill in with a bit of batter. Cook for abut 45 seconds until the underside is golden and flip over gently using an offset spatular. Cook the second side for another 10 to 15 seconds. Then gently slide the crêpes onto a plate and start the process again. Keep making crêpes until all the batter is gone. You should get between 15-20 out of your batter depending on how thin they are.
For the roasted strawberries
- Pre-heat your oven to 180C/350F. In a baking tray add your strawberries, sprinkle the sugar over them, then spoon in the vanilla bean paste and water. Mix everything together in the baking pan so that the strawberries are coated.
- Bake for 30 minutes stirring half way through. The strawberries should be extremely soft. Remove from the oven and eat hot or allow to cool slightly.
For the chocolate sauce
- Place the cream into a small saucepan and gently heat on the stove top on a low heat. When cream is warm and starting to simmer, do not let it boil, then pour cream over the chocolate and let it sit for 2-3 minutes. Then start whisking slowly in the same direction until the chocolate is fully melted and combined with the milk.
Place one crêpes on your plate, dollop a spoonful of whipped cream, add a spoonful of roasted strawberries, drizzle with chocolate sauce, scatter with flaked almonds and extra strawberries and then fold over the edge of the crêpes. Now eat and enjoy!
- Make ahead of time: You can prepare the batter the night before by covering with clingfilm and refrigerating overnight. Before using, give it a good whisk.
- To refrigerate: You can make the crêpes up to three days ahead and store in the refrigerator. Let them cool to room temperature then place parchment paper in between each crêpes layer so that they don’t stick together. Wrap the whole stack of crêpes with cling film and refrigerate. When ready to serve, remove from the fridge and bring to room temperature or microwave for 10-15 seconds until warm.
- To freeze: Crêpes can be frozen for up to two months. Wrap in the same way as mentioned above and place in an airtight, freezer safe container and place in the freezer. To de-frost, remove from the freezer and thaw in the refrigerator. Warm a couple at a time in the microwave for 10 to 15 seconds.
Keywords: breakfast, crêpes, strawberries