Chocolate Strawberry Crepes Recipes

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Spread half of the chocolate hazelnut spread on half of the crepe.
• Lay half of the strawberries on the chocolate spread.
• Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
• Repeat with the other crepe.
• Enjoy!

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

CHOCOLATE-STRAWBERRY CREPES

Steps:

• For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
• Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
• For the filling: Mix the jam and mascarpone in a small bowl until smooth.
• Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
• Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, macerate strawberries, sugar, and orange liqueur for 30 to 60 seconds.
• Lay 1 crepe flat on serving plate and lightly spread 1 tablespoon chocolate spread, 1 tablespoon whipped topping, and 1/4 cup strawberry mixture. Roll crepe or fold in quarters. Drizzle with caramel sauce.
• Serve immediately with a dusting of cocoa powder.

STRAWBERRY CREPES

Steps:

• In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
• Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
• In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
• To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE

Steps:

• Make chocolate sauce by combining chocolate and cream in a medium microwave-safe container and microwaving for 1 1/2 minutes Stir then heat for another minute and stir, repeating until smooth.
• For crepe batter, beat eggs, liquid and oil until combined. Beat in flour until smooth.
• To cook crepes, heat a crepe pan (or any small, shallow, circular pan) until hot and spray with oil. Add a small amount of batter and swirl so that it evenly covers the entire pan. Cook until golden on one side, then use a spatula to carefully flip over and cook until the other side is also golden.
• Remove from the pan and set aside. Continue process until you have 10 crepes.
• To assemble crepes, place strawberry slices to cover one half of a crepe, drizzle with sauce and then fold in half, and then in half again. Repeat with remaining crepes reserving some sauce.
• To serve, drizzle folded crepes with reserved sauce.

STRAWBERRY OREO®-CHOCOLATE ICEBOX CAKE

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
• Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
• Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
• Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
• Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
• Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.