Strawberry Compote Crêpes
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!
Ingredients
For the Strawberry Compote:
- 3 cups strawberries frozen
- 2 tablespoons granulated white sugar add more if desired
- 1 tablespoon lemon zest finely grated
- 1/2 cup water
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 Toppings:
- 1 cup dark chocolate melted
- 2 tablespoons lemon zest finely grated
- 2 cups whipped cream
Instructions
For the Strawberry Compote:
- Place the frozen strawberries, sugar, lemon zest, 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.
To Make the Crêpes:
- Combine the milk and water in a large bowl. Add the eggs and butter and whisk to combine. Add ½ cup of flour to the bowl and whisk to incorporate. Add the remaining flour and mix to combine into a smooth batter.
- 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 to 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.
- Set the crêpes aside on a plate and repeat this process for the remaining batter.
To Assemble and Serve:
- To assemble, place a crêpe on a serving plate and spoon 3 to 4 tablespoons of the cooled strawberry compote into the centre, creating a line of compote down the middle.
- 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
Notes
Make-Ahead & Storage: Crêpes can be made ahead of time, which is especially handy if you are cooking for a group. Once cooked, let them cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. Store in an airtight container or wrap tightly in plastic wrap and refrigerate for up to 2 days. When you are ready to assemble, bring them to room temperature before filling and baking.
Nutrition
Calories: 324kcalCarbohydrates: 33gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 67mgSodium: 72mgPotassium: 339mgFiber: 4gSugar: 14gVitamin A: 340IUVitamin C: 35mgCalcium: 89mgIron: 4mg
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