Strawberriessavannahwithchocolatecrepes Recipes

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CHOCOLATE-STRAWBERRY CREPES



Chocolate-Strawberry Crepes image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 9 to 10 crepes

Number Of Ingredients 10

4 large eggs
1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella

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.

SIMPLE CHOCOLATE-COVERED STRAWBERRIES



Simple Chocolate-Covered Strawberries image

Simple chocolate-covered strawberries, great for any occasion.

Provided by hschwarz

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h13m

Yield 16

Number Of Ingredients 3

1 (12 ounce) bag semisweet chocolate chips (such as Hershey's®), divided
1 (12 ounce) bag milk chocolate chips (such as Hershey's®), divided
2 (16 ounce) packages large strawberries

Steps:

  • Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
  • Line a baking sheet with waxed paper.
  • Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
  • Chill strawberries until chocolate coating sets, about 2 hours.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 30.4 g, Cholesterol 7.1 mg, Fat 13.6 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 38.3 mg, Sugar 25.6 g

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY



Chocolate Strawberry Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, hazelnut spread, strawberries, powdered sugar

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 8

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup hazelnut spread
10 strawberries, sliced
powdered sugar, to garnish

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!

Nutrition Facts : Calories 1409 calories, Carbohydrate 181 grams, Fat 56 grams, Fiber 9 grams, Protein 41 grams, Sugar 66 grams

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

Provided by meliss

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h

Yield 6

Number Of Ingredients 13

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

Steps:

  • Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  • Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  • To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g

CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE



Chocolate Strawberry Crepes with Caramel Sauce image

Provided by Sandra Lee

Categories     dessert

Time 6m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups fresh sliced strawberries
1 tablespoon sugar, or more if needed
2 tablespoons orange liqueur (recommended: Grand Marnier)
6 French style crepes (recommended: Frieda's)
6 tablespoons chocolate hazelnut spread (recommended: Nutella)
6 tablespoons whipped topping (recommended: Cool Whip)
Caramel sauce (recommended: Smucker's)
Cocoa powder, for dusting (recommended: Hershey's)

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.

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY



Chocolate-covered Strawberries 4 Ways Recipe by Tasty image

Here's what you need: fresh strawberry , white chocolate, milk chocolate, coconut oil, crushed peanut, chocolate cookie crumb

Provided by Merle O'Neal

Categories     Desserts

Time 30m

Yield 20 servings

Number Of Ingredients 6

1 lb fresh strawberry
1 cup white chocolate
1 cup milk chocolate, or dark
2 tablespoons coconut oil
1 ½ cups crushed peanut
1 ½ cups chocolate cookie crumb

Steps:

  • To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
  • Insert toothpick into the top of a strawberry.
  • Coat strawberry entirely in chocolate, alternating between white and dark.
  • Chill strawberries for about 15 minutes or until hardened.
  • For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
  • Chill once more for 15 minutes or until hardened.
  • To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
  • Coat strawberry entirely in chocolate, alternating between white and dark.
  • Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
  • Chill once more for 15 minutes or until hardened.
  • To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
  • Coat strawberry entirely in chocolate, alternating between white and dark.
  • Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
  • Chill once more for 15 minutes or until hardened.
  • To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
  • Coat strawberries entirely in white chocolate.
  • Chill strawberries for about 15 minutes or until hardened.
  • To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
  • With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
  • Chill once more for 15 minutes or until hardened.
  • Enjoy!

Nutrition Facts : Calories 182 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 12 grams

STRAWBERRIES SAVANNAH WITH CHOCOLATE CREPES



Strawberries Savannah With Chocolate Crepes image

These make an elegant breakfast treat or can be served for dessert. I personally prefer to serve them as a dessert. I have included a quick dessert crepe recipe as well. The crepe recipe will yield about 18 to 22 crepes. They are great to allow them to cool down, place wax paper between them, stack and place in ziplock bag in the freezer. This recipe comes for a 1976 vintage Crepe Cookery cookbook.

Provided by PaulaG

Categories     Dessert

Time 4h30m

Yield 6-7 serving(s)

Number Of Ingredients 14

1 quart fresh strawberries, washed, hulled and quartered
1/3 cup powdered sugar, plus
2 tablespoons powdered sugar, divided
1/3 cup orange juice or 1/3 cup orange liqueur
1/2 cup heavy cream
1/2 cup sour cream
1/4 teaspoon mace
12 -14 crepes
3 eggs
1 cup flour
2 tablespoons sugar
2 tablespoons cocoa
1 1/4 cups buttermilk or 1 1/4 cups sour milk
2 tablespoons butter, melted

Steps:

  • Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
  • Cover and refrigerate several hours.
  • In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
  • Beat mixture until it begins to thicken.
  • Spoon strawberries and juice onto cooled, cooked crepes, fold over.
  • Top with whipped cream.
  • For the crepes, combine ingredients in blender jar.
  • Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
  • Refrigerate batter for at least 1 hour.
  • Cook on preheated crepe pan as per manufacturers instructions.

Nutrition Facts : Calories 372.8, Fat 18.9, SaturatedFat 10.6, Cholesterol 153.6, Sodium 135.2, Carbohydrate 43.2, Fiber 2.9, Sugar 21.7, Protein 9.1

CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE



Crepes With Strawberries and Chocolate Sauce image

These crepes couldn't be any easier! They taste fabulous and have restaurant quality presentation but are still so easy to put together. The combination of fresh strawberries and chocolate sauce was definitely a winner although you could substitute for any of your fave crepe fillings.

Provided by Brittney_B

Categories     Breakfast

Time 40m

Yield 10 crepes

Number Of Ingredients 9

250 g strawberries, hulled, sliced thinly
150 g milk chocolate
150 ml pouring cream
cooking spray
1 egg
100 ml water
100 ml milk
1/2 tablespoon oil
2/3 cup plain flour

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.

Nutrition Facts : Calories 167.9, Fat 9.1, SaturatedFat 4.5, Cholesterol 36, Sodium 30.3, Carbohydrate 18.2, Fiber 1.2, Sugar 9, Protein 3.5

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From samantharschwab.com


CHOCOLATE COVERED STRAWBERRIES - FIFTEEN SPATULAS
2021-02-09 Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature. Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted. It should take 3-4 intervals.
From fifteenspatulas.com


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