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Driscoll's strawberry crepes with white chocolate drizzle
Driscoll's strawberry crepes with white chocolate drizzle

Description

Surprisingly simple to make, these crepes have a bounty of fresh strawberries, a hint of almond, and a light drizzle of fine white chocolate. Make the batter the night before and you’ll have an elegant, delicious breakfast with a minimum of fuss.

  • 1 Cup whole milk, room temperature
  • 4 Tablespoons unsalted butter, melted and cooled to room temperature
  • 1/4 Cup water, room temperature
  • 3 large eggs, room temperature
  • 1 Tsp. vanilla extract
  • 1/4 Tsp. almond extract, optional
  • 3 Tablespoons sugar
  • 1/4 Tsp. salt
  • 1 Cup all-purpose flour
  • 6 Ounces high-quality white chocolate, chopped
  • 1-4 Tbsp. heavy cream
  • Cooking oil
  • 1 Cup Driscoll’s strawberries, hulled and quartered or halved
  1. POUR 1 cup milk into a blender.
  2. ADD 4 tablespoons butter, 1/4 cup water, and 3 large eggs.
  3. ADD 1 teaspoon vanilla extract and 1/4 teaspoon almond extract (optional).
  4. ADD 3 tablespoons sugar, 1/4 teaspoon salt, and 1 cup flour.
  5. BLEND on medium speed for 30 seconds.
  6. SCRAPE down inside of blender bottle and BLEND 5 seconds.
  7. CHILL batter in refrigerator 30 – 60 minutes or up to overnight.
  8. PLACE 6 ounces white chocolate into a small heat-proof bowl.
  9. HEAT and STIR white chocolate in microwave in short increments until chocolate is completely melted. Do not overcook.
  10. ADD 1 – 4 tablespoons heavy cream as needed to MAKE chocolate a pourable consistency.
  11. SET ASIDE white chocolate mixture.
  12. PREHEAT crepe pan or nonstick pan over medium heat until droplets of water sizzle and skip across pan.
  13. BRUSH a light layer of oil across pan.
  14. LADLE batter* onto pan and TILT pan to fully COVER bottom of pan.
  15. COOK 30 – 90 seconds or until bubbles start to form and edges are golden brown
  16. FLIP crape using a large, thin spatula.
  17. COOK 30 seconds longer.
  18. TRANSFER crepe to a parchment-lined cooling rack or plate.
  19. FOLD crepe in half twice to FORM a triangle.
  20. REPEAT until all the batter is used.
  21. LAYER crepes on a serving platter and GARNISH with 1 cup fresh strawberries.
  22. REHEAT white chocolate mixture briefly as needed and DRIZZLE white chocolate over crepes.
  23. SERVE immediately.
  1. * Use 3 tablespoons batter for 8-inch pan, 1/4 cup batter for 10-inch pan, 1/3 cup batter for 12-inch pan.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g