How to make #chocolate strawberry crepes: An easy weekend snack
There is something special about breakfast. It feels like dessert, but it wakes you up instead of putting you to sleep. This chocolate strawberry crepe recipe hits the spot. It is not fussy. No expensive equipment required. All you need is a bowl, a frying pan and 20 minutes.
The result is soft, thin pancakes topped with fresh fruit and rich chocolate sauce. It looks elegant on the plate but is easy to eat. Let’s break it down so you can do it stress-free at home.
Ingredients You Will Need
You only need a few items. If you have these in your pantry, you’re halfway there.
For the Batter
- Eggs: 2 large ones.
- All purpose flour: 2 cups. Yes, two cups. This is the perfect batch for small families or couples with leftovers.
Water: 1 cup.
Milk: 1 cup. Using both water and milk keeps the batter light, but tastier.
Sunflower Oil: 1 tsp for batter (optional but helps prevent sticking) and more for cooking. Correction from the source: The source mentions separately 1 dessert spoon of sunflower oil for frying pancakes. We are committed to this. Use a neutral oil such as sunflower oil or canola oil.
For the Filling and Topping
Strawberries: 200 g. Fresh is best. Wash them and hull them.
* Chocolate sauce: 2 tablespoons Store-bought sauce is delicious, but homemade is even better. Whatever you have.
How to Make the Batter
Start with a deep bowl. If the bowl is shallow, the ingredients will spill out when you mix. Add the flour, water and milk to a bowl.
Grab a whisk. Start mixing. Do this until the mixture is smooth. There are no lumps. Chunks are the enemy of delicious pancakes. If you’re in a hurry, a fork will do, but a whisk saves time by breaking up the clumps faster and save you time.
Now crack in the two eggs. It should have a liquid consistency. Think of heavy cream instead of cake batter. If it is too thick, add a little water. If it is too thin, add 1 dessert spoon of flour. It should coat the back of the spoon, but it should run off the spoon easily.
If you have time, let the dough rest for about 10 minutes. This relaxes the gluten. Pancakes are more tender. If you are hungry now, skip it. They will still work.
How to Cook the Crepes
Heat a non-stick frying pan over medium heat. You do not need high heat. Pancakes burn easily if the pan is too hot.
Add a small amount of sunflower oil to the pan. Wipe the area with a paper towel. You want a thin, even layer. It’s not an oil puddle. Enough to lubricate the surface.
Pour a ladleful of batter into the center of the pan. Tilt and turn the pan immediately. The most important thing is to stretch the dough thin and spread it on the bottom. If you pour too much, the crepes will be thick and doughy. Less is
