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.
Roasted Strawberry Crêpes
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!
- 150 g plain flour, all-purpose(1 ¼ cup)
- 15 g granulated sugar, 1 tbsp
- ¼ tsp salt
- 3 large eggs, room temperature
- 420 ml whole milk, 1 ¾ cups
- 30 ml cold water, 2 tbsp
- 15 g unsalted butter melted and cooled, plus extra for greasing (1 tbsp)
- ROASTED STRAWBERRIES
- 150 g strawberries, hulled and quartered (1 cup)
- 15 g freshly squeezed lemon juice, 1 tbsp
- 1 tsp vanilla bean paste, or extract
- 15 ml water, 1 tbsp
- CHOCOLATE SAUCE
- 100 g dark chocolate 70%, coarsely chopped (4oz)
- 180 ml double cream, heavy(¾ cup)
- TO SERVE, OPTIONAL
- Whipped cream
- Flaked almonds
- Fresh strawberries
- In a large bowl, add the flour and sugar, salt and whisk well to combine. In a separate medium sized bowl, add the eggs and beat well. Add the milk, water and cooled butter to the eggs and whisk together.
- 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, slowely pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a standmixer fitter with a whisk attachment for ease. The batter should be lump free. (See tip in notes if you have lumps remaining). Cover the batter with cling wrap and refrigerate for 1 hour minimum or overnight if making the batter in advance.
- ROASTED STRAWBERRIES
- Whilst the batter is chilling, preheat the oven to 180°C (350°F). In a baking tray add your strawberries, sugar, vanilla bean paste and water and 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 set aside.
- COOK THE CRÊPES
- Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter. Pour 60 ml (¼ cup) of batter into the centre of the pan and whilst lifting the pan, tilt it so that the batter coats the surface of the pan. 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 turn golden and the underside of the crêpe is set.
- Using a rubber spatular, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm crêpes. You should get between 10-12 crêpes depending on how thick you make them.
- 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. Start whisking slowly in the same direction until all the cream and chocolate are combined.
- TO SERVE
- Place one crêpe on your plate, 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!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Lumpy batter: For a few lumps pass the mixture through a fine mesh seive. If there are lots of lumps then pour the batter into the bowl of a food processor or blender and blend until smooth. Refrigerate as per the instructions.
- How to store: Fold or roll each individal crêpes. Place them alltogether wrapped in cling wrap. Place in an airtight container and store at room temperture for up to 2 days on in the refrigerator for up to 4 days. Chocolate sauce and roasted strawberries can be stored in an air tight container in the fridge for up to 5 days. Microwave the chocolate sauce to loosen it as it will solidify when cold.
- To Freeze: Wrap in cling wrap and place in an airtight container and freeze for up to 2 months. Thaw over night in the refrigerator and warm in the microwave.