Imagine a delicate, thin French crepe that melts in your mouth, filled with luscious fresh strawberries and decadent chocolate chips, then dusted with a cloud of powdered sugar. This isn't just a dessert – it's a culinary journey that transforms simple ingredients into a gourmet experience that will transport your taste buds straight to the charming streets of Paris. Whether you're looking to impress your breakfast guests or treat yourself to a luxurious sweet moment, these Strawberry Chocolate Chip Crepes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings
Ingredients
- All-purpose flour
- Milk
- Eggs
- Strawberries
- Chocolate chips
- Powdered sugar
Instructions
- In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 large eggs, and 1½ cups milk until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to fully absorb the liquid.
- Prepare the strawberries by washing and slicing them into thin, uniform pieces. Set aside in a small bowl.
- Heat a non-stick crepe pan or 8-inch skillet over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour approximately ¼ cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for about 1-2 minutes until the bottom is light golden brown. Carefully flip the crepe using a thin spatula and cook the other side for an additional 30-45 seconds.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes between pieces of parchment paper to prevent sticking.
- To assemble, lay a crepe flat and sprinkle chocolate chips and sliced strawberries across one half of the crepe.
- Gently fold the crepe in half, then fold again to create a quarter-circle shape.
- Dust the crepes with powdered sugar using a fine-mesh sieve for an elegant finish.
- Serve immediately while warm, optionally garnishing with additional fresh strawberries or a drizzle of chocolate sauce.
Tips
- Let your batter rest for at least 10 minutes to ensure smooth, lump-free crepes with the perfect texture.
- Use a non-stick pan and very light greasing to prevent sticking without making the crepes greasy.
- The first crepe is always a "test crepe" – don't get discouraged if it doesn't turn out perfectly.
- Keep your pan at a consistent medium heat to achieve golden-brown crepes without burning.
- Use a thin spatula for easy flipping, and practice a gentle, confident motion.
- Stack crepes between parchment paper to prevent them from sticking together.
- Serve immediately for the best taste and texture, while the crepes are still warm and slightly crisp.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 8g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 95mg
