Strawberry Crepes With Chocolate Merlot Fudge Sauce Recipes

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

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!

STRAWBERRY CREPES

Steps:

• In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
• Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
• In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
• To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

CHOCOLATE FILLED CREPES COVERED WITH STRAWBERRY SAUCE

Steps:

• In a mixing bowl, mix the flour, egg and milk together until smooth. The batter should be loose and light. Heat a small non-stick pan on medium high. Butter the pan lightly with 1/4 of the butter. Wipe out any excess. Pour the batter in the pan and swirl so that the batter coats the bottom part of the pan. When the crepe is golden on the bottom, turn over and a cook the other side until golden. Remove and let cool. Repeat with remaining batter.
• In a bowl, mix the cheese and cocoa together. Add a dash of milk to loosen, although you want the mixture thick. Spoon it into 3 crepes and roll them until closed. Place side by side on a serving plate.
• Heat a large saute pan on high heat. Toss in the remaining butter and then the strawberries. Cook them lightly and add Grand Marnier. Be cautious when doing this and stand back from the pan. Let the alcohol cook off and remove from the heat. Sprinkle in the sugar and toss until blended well. Spoon over the crepes and serve warm.

CREAMY STRAWBERRY CREPES

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.

CHOCOLATE-STRAWBERRY CREPES

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.

CREPES WITH STRAWBERRIES AND CHOCOLATE SAUCE

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.

EMERIL'S CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
• Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
• Roll crepe or fold in quarters.
• Drizzle with caramel sauce.
• Serve immediately with a dusting of cocoa powder.

STRAWBERRY CREPES WITH CHOCOLATE MERLOT FUDGE SAUCE

Steps:

• 1. Spoon 1/4 cup strawberries in center of each crepe; roll up and place seam side down on a serving plate. Drizzle fudge sauce evenly over crepes. Makes 4 servings.