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Sweet Caramel Sunday - Strawberry crepes 7
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5 from 7 votes

Strawberry Crepes Recipe with Chocolate Custard

Strawberry Crepes with Chocolate Custard for Breakfast on Sweet Caramel Sunday! Sweet, light and fluffy crepes, filled with strawberries smothered in chocolate custard, hello breakfast in bed!! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch, Dessert
Cuisine: Australian, International
Keyword: strawberry crepes
Servings: 4
Calories: 215kcal
Author: Adrianne

Ingredients

Strawberry Crepes

  • 1 cup flour
  • cup almond milk
  • 1 egg free range
  • 1 teaspoon caster sugar
  • 1 teaspoon vanilla essence
  • 1 punnet fresh strawberries
  • 250 ml chocolate custard
  • icing sugar to serve

Instructions

Strawberry Crepes Recipe Method

  • In a medium mixing bowl, combine flour, milk, egg, sugar and vanilla essence
  • Whisk till combined and batter has no lumps
  • Add 5c piece amount of butter to a medium non stick fry pan, use a pastry brush to move this around to coat the pan (see notes)
  • Add 5c piece amount of button to a medium non stick fry pan, use a pastry brush to move this around to coat the pan (see note below)
  • Use an ice-cream scoop to spoon batter into pan, cook for just less than a minute, flip and cook the other side
  • Serve with fresh strawberries, icing sugar and chocolate custard

Notes

  • If you can't find Chocolate Custard, you can add cocoa powder to vanilla custard for the same affect (it is delicious too!!)
  • he batter for these works best if it has had a chance to rest in the fridge after it has been made, allow for this in your prep time.
  • These can be filled with anything sweet - strawberries, bananas, ice-cream, blueberries, pretty much anything you can think of - have a little fun with it!
  • I would not recommend these be filled and served as a savoury option due to the sweetness of the batter, ie the vanilla essence and sugar
  • For a savoury crepe, substitute a pinch of salt for the sugar and omit the vanilla essence.
  • If using a non stick pan, the butter will do about 5 crepes, it would be too greasy if you re-buttered in between each crepe and imagine how much yoga you would have to do to burn all that butter off!
  • The technique I used for these is to have 2 pairs of tongs. One pair in each hand. This will ensure you can flip without burning your fingers.
 

Nutrition

Calories: 215kcal | Carbohydrates: 36g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 177mg | Fiber: 0g | Sugar: 4g | Vitamin A: 175IU | Calcium: 123mg | Iron: 1.9mg