Make these chocolate strawberry crepes and enjoy their light, sweet flavour. This clever but delicious recipe is light on calories without losing any punch.
They might look like pancakes, but the crepes in this recipes are thinner and more delicate. It is French in origin and does not include any baking powder or self-raising flour. Crepes can be used for savoury meals too, while thick and fluffy pancakes are normally only a dessert item.
This recipe uses a few tricks to reduce calories. If you are not looking to reduce calories, you could change the skim milk to whole milk. If you don’t have wholemeal flour, plain flour is a perfect substitute.
Light but satisfying in flavour, this would make a perfect dessert to follow Grilled Salmon with asparagus and beans. Make it a three-course meal and start with an easy rose oyster dressing spooned over freshly shucked oysters.
Photo above – Stack up your crepes and decorate with strawberries. Photo. Sam Monquadam on Unsplash.
Pour the chocolate over the crepes. Photo Yulia Khlebnikova on Unsplash.
CHOCOLATE STRAWBERRY CREPES
Serves 4 (makes 8 crepes)
Prep time: 10 minutes + 20 minutes’ resting time / Cooking time 25 – 18 minutes
Ingredients
- 1/2 cup wholemeal flour
- 2 eggs, beaten
- 250ml skim milk
- t teaspoon pure vanilla extract
- 1 punnet strawberries hulled and halved
- 1 teaspoon caster sugar
- 4 tablespoons unsweetened orange juice
- olive oil spray
- 40 g chocolate, melted
- icing sugar to dust
Method
- Place the flour in a mixing bowl and whisk in the eggs, milk, and vanilla until you have a smooth batter. Over and rest at room temperature for 20 minutes.
- Place the strawberries sugar and orange juice in a pan over low heat and cook for 3 – 4 minutes until the strawberries are warmed through and the juice thickens a little. Set aside.
- Lightly spray a well-seasoned crepe pan with olive oil spray and place over a medium to high heat. Pour 1/4 cup of batter into the pan, tilting and moving the pan around until the batter has completely covered the base in a thin, even layer.
- Cook for 1 – 2 minutes, until the crepe is golden underneath. Flip the crepe with a small palette knife, then cook for a further 30 – 40 seconds until cooked and golden. Transfer to a plate. Continue with the remaining batter.
- To serve, fold each cooked crepe in half, then in half again. Place two crepes on each plate, top with a quarter of the strawberries, drizzle with the melted chocolate and dust with icing sugar.
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