Surprisingly simple to make, these crepes have a bounty of fresh strawberries, a hint of almond, and a light drizzle of fine white chocolate. Make the batter the night before and you’ll have an elegant, delicious breakfast with a minimum of fuss.
Prep Time:
10 minutes plus chilling time
Cook Time:
15 minutes
Serves:
3 – 4
Ingredients
1 Cup whole milk, room temperature
4 Tablespoons unsalted butter, melted and cooled to room temperature
1/4 Cup water, room temperature
3 large eggs, room temperature
1 Tsp. vanilla extract
1/4 Tsp. almond extract, optional
3 Tablespoons sugar
1/4 Tsp. salt
1 Cup all-purpose flour
6 Ounces high-quality white chocolate, chopped
1-4 Tbsp. heavy cream
Cooking oil
1 Cup Driscoll’s strawberries, hulled and quartered or halved
1
POUR 1 cup milk into a blender.
2
ADD 4 tablespoons butter, 1/4 cup water, and 3 large eggs.
3
ADD 1 teaspoon vanilla extract and 1/4 teaspoon almond extract (optional).
4
ADD 3 tablespoons sugar, 1/4 teaspoon salt, and 1 cup flour.
5
BLEND on medium speed for 30 seconds.
6
SCRAPE down inside of blender bottle and BLEND 5 seconds.
7
CHILL batter in refrigerator 30 – 60 minutes or up to overnight.
8
PLACE 6 ounces white chocolate into a small heat-proof bowl.
9
HEAT and STIR white chocolate in microwave in short increments until chocolate is completely melted. Do not overcook.
10
ADD 1 – 4 tablespoons heavy cream as needed to MAKE chocolate a pourable consistency.
11
SET ASIDE white chocolate mixture.
12
PREHEAT crepe pan or nonstick pan over medium heat until droplets of water sizzle and skip across pan.
13
BRUSH a light layer of oil across pan.
14
LADLE batter* onto pan and TILT pan to fully COVER bottom of pan.
15
COOK 30 – 90 seconds or until bubbles start to form and edges are golden brown.
16
FLIP crape using a large, thin spatula.
17
COOK 30 seconds longer.
18
TRANSFER crepe to a parchment-lined cooling rack or plate.
19
FOLD crepe in half twice to FORM a triangle.
20
REPEAT until all the batter is used.
21
LAYER crepes on a serving platter and GARNISH with 1 cup fresh strawberries.
22
REHEAT white chocolate mixture briefly as needed and DRIZZLE white chocolate over crepes.
23
SERVE immediately.
* Use 3 tablespoons batter for 8-inch pan, 1/4 cup batter for 10-inch pan, 1/3 cup batter for 12-inch pan.
