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Strawberry Compote Crêpes

Melissa
If you’re looking for the most romantic meal to serve on Valentine’s Day, you must make these Strawberry Compote Crêpes! Strawberries, chocolate and whipped cream are a must on this love-filled holiday, and this recipe has all of those! An extra bit of lemon zest really makes this recipe extra flavourful and special!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine French
Servings 8 crêpes

Ingredients
  

For the Crêpes:

  • 1 cup 2% milk
  • 3/4 cup water
  • 2 large eggs
  • 3 tablespoons salted butter melted, plus more for frying
  • 1 cup all-purpose flour

For the Strawberry Compote:

  • 2 cups strawberries frozen
  • 1 tablespoon lemon zest finely grated
  • 1 tablespoon granulated white sugar add more if desired
  • 1/2 cup water
  • 1/2 cup dark chocolate melted
  • 1 tablespoon lemon zest finely grated
  • 1/2 cup fresh whipped cream

Instructions
 

  • Begin by making the Strawberry Compote. Place the frozen strawberries, lemon zest, sugar, and water into a small sauce pot over high heat. Bring to a boil and reduce the heat to medium. Cook the strawberries, stirring occasionally, until they have broken apart and have formed a sauce. Set the compote aside and cool completely.
  • Next, make the crêpes. Combine the milk and water in a large bowl. Add the eggs and butter and mix to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine.
  • Heat a large frying pan over medium heat. Use a pastry brush to spread a thin layer of butter evenly across the pan. Add ½ to ¾ cup of the crêpe batter to the pan and swirl the batter evenly across the pan. Place the pan back on the heat and let it cook for 1-2 minutes, or until the bottom has turned golden brown. Flip the crêpe and continue to cook it on the other side for another minute. Repeat for the remaining batter.
  • Set the crêpes aside on a plate until you are ready to use them.
  • To assemble the crêpes, place a crêpe on a serving plate and spoon 4 tablespoons of the cooled strawberry compote into the center. Spread it out using a spoon to create a line of strawberry compote down the center of the crêpe.
  • Gently roll the crêpe up into a tight log shape and repeat for the remaining crêpes.
  • To garnish, drizzly over some melted chocolate, lemon zest, and top with a scoop of whipped cream. Serve immediately and enjoy!

Video

Keyword french crepe, nutella crepe, sweet crepe
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