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Crepes filled with strawberries and cream

Roasted Strawberry Crêpes Recipe

Emma Duckworth
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 sweetened whipped cream for a weekend treat.
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Chill Time (optional) 1 hr
Total Time 1 hr 45 mins
Method Breakfast
Cuisine French
Servings 12 crêpes
Calories 181 kcal

Ingredients
 

Crêpes

  • 150 g plain flour (all-purpose)
  • 15 g granulated sugar
  • ¼ tsp fine salt
  • 3 large eggs - room temperature
  • 420 ml whole milk
  • 30 ml cold water
  • 15 g unsalted butter melted and cooled - plus extra for greasing

Roasted strawberries

  • 150 g strawberries - hulled and quartered
  • 15 g sugar
  • 1 tsp vanilla extract

Sweetened cream (créme chantilly)

  • 240 ml double cream (heavy cream)
  • 15g powdered icing sugar (confectioners’ sugar)
  • 1 tsp vanilla extract

To serve, optional

  • Fresh strawberries, sliced

Instructions
 

Crêpes

  • Prepare dry and then wet ingredients. In a large bowl, add the flour, sugar, salt and lemon zest 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.
  • Combine wet into dry ingredients. 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, slowly 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 stand mixer 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

  • Roast the strawberries. Whilst the batter is chilling, preheat the oven to 180°C (350°F). In a baking tray add your strawberries, sugar, vanilla bean extract and mix everything together so that the strawberries are coated. Bake for 25 to 30 minutes stirring halfway through. The strawberries should be extremely soft. Remove from the oven and set aside.

Sweetened whipped cream (créme chantilly)

  • Whip the cream. In a medium bowl, add the cream, powdered icing sugar and vanilla extract and using handheld beaters of whisking by hand, whip the cream until soft peaks form.

Cook the crêpes

  • Prepare pan, pour and cook crepes. 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 pan's surface. 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. 
  • Flip crêpes. Using a rubber spatula, 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.

To serve

  • Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonful of roasted strawberries, fold over the edge of the crêpes. If desired, spoon over more roasted strawberries and add freshly sliced strawberries. Eat and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Fold or roll each individual crêpes. Place them altogether wrapped in cling wrap. Place in an airtight container and store at room temperature for up to 2 days on in the refrigerator for up to 4 days. Store whipped cream and roasted strawberries in separate airtight containers and refrigerate for up to 3 days.
To Freeze: Wrap in cling wrap and place in an airtight container, and freeze for up to 2 months—thaw overnight in the refrigerator and warm in the microwave.
Tip 1: Add the liquid slowly to create a smooth batter. If there are lots of lumps, pour the batter into the bowl of a food processor or blender and blend until smooth. Refrigerate as per the instructions.
Tip 2: Chill the batter to allow it to rest. This creates more tender crêpes. 
Tip 3: 60 ml (¼ cup) is perfect for covering a 24 cm (9-inch) crepes pan.
Variation:  To drizzle in chocolate, warm 180ml double (heavy) cream in a saucepan set over medium heat. When simmering around the edges, pour over 100g of finely chopped dark 70% chocolate. Allow to sit for 5 minutes and then whisk until chocolate is melted and ganache is smooth. Drizzle over crêpes as desired.

Nutrition

Calories: 181kcalCarbohydrates: 17gProtein: 4gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 88mgPotassium: 110mgFiber: 1gSugar: 6gVitamin A: 443IUVitamin C: 7mgCalcium: 63mgIron: 1mg
Keyword French Crepes, Strawberry crepes
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