French crepes with all the toppings

Roasted Strawberry Crêpes

  • Author: Emma
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 15 crêpes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: French


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

6 eggs

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

Whipped cream

Flaked almonds

Extra strawberries


For the crêpes

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.


To serve:

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!


  1. Make ahead of timeYou can prepare the batter the night before by covering with clingfilm and refrigerating overnight. Before using, give it a good whisk.
  2. To refrigerateYou 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. 
  3. To freezeCrêpes 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

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