Strawberries and Cream Crepe Rolls

Ingredients

• 3 Eggs (Room temperature)
• 2 tbsp Unsalted butter (Melted; used in the batter and for the pan)
• 1 tsp Cornstarch
• 1.5 cups Whole milk (Room temperature)
• 1.5 cups All-purpose flour
• 3 tbsp Granulated sugar (For the crepes)
• 1 tsp Vanilla bean paste or vanilla extract (For the crepes)
• Salt (A pinch)
• Saffron (6–7 strands, crushed and bloomed for color; optional alternative is 2–3 drops liquid yellow food coloring)
• 1 cup Heavy whipping cream (For the filling)
• 3 tbsp Granulated sugar (For the filling)
• 1 cup Strawberries (Washed and diced)
• 1 tbsp Vanilla bean paste or vanilla extract (For the filling)
• Powdered sugar (Optional, for garnish)
• Strawberries (Optional additional berries, for garnish)
• Whipped cream (Optional additional whipped cream, for garnish)

Steps

1. 1

   In a large mixing bowl, combine the all-purpose flour, cornstarch, granulated sugar for the crepes, and a pinch of salt. Mix until well combined.

2. 2

   Add the room-temperature milk, eggs, melted butter, vanilla, and saffron if using. Mix only until combined; do not overmix, since overmixing can make the crepes dense.

3. 3

   Strain the batter through a fine-mesh strainer to remove any lumps.

4. 4

   Let the batter rest for 30 minutes so the flour can absorb the liquid.

5. 5

   Heat a small nonstick pan or crepe pan over medium heat. Add butter to the pan.

6. 6

   Pour approximately 1/4 cup of batter into the pan and tilt the pan so the batter coats the bottom evenly.

7. 7

   Cook for 1–2 minutes, until the edges begin to curl and the surface is dry.

8. 8

   Loosen the crepe with a spatula, then flip it. Cook the second side for about 1 minute.

9. 9

   Repeat with the remaining batter, making approximately 8–10 crepes.

10. 10

    In a separate bowl, whip the heavy cream, filling sugar, and filling vanilla until stiff peaks form. Set the whipped cream aside.

11. 11

    Lay 3 crepes flat on a work surface. Spread 2–3 tablespoons of whipped cream in the center of each crepe, then top with diced strawberries.

12. 12

    Fold in the sides of each crepe and roll it into a tight cylinder.

13. 13

    Repeat the filling and rolling process with the remaining crepes and filling.

14. 14

    Serve the crepe rolls chilled. Garnish with additional whipped cream, powdered sugar, and strawberries if desired.

Notes

Avoid overmixing the crepe batter. Lemon zest or cinnamon may be added to the batter. For a more intense strawberry flavor, strawberry jam or puree may be used in the filling. The source does not specify a refrigeration duration beyond serving the assembled rolls chilled.

Nutrition per serving

• dessert
• French
• vegetarian
• stovetop
• make-ahead
• chilled
• strawberry
• crepes