Chocolate Dipped Strawberry Crepes

I wanted to make something special for our Wedding Anniversary… something that I don’t make very often. No pancakes or oatmeal. I thought about yogurt parfaits, but even those didn’t seem special enough for what I wanted. I finally decided on crepes, but to make them extra fancy, I decided to make them taste like Chocolate-dipped strawberries! What isn’t romantic about chocolate and strawberries? 

Although my picture doesn’t do justice for this recipe, the outcome looked phenomenal! And it tasted luxurious too! I started with chocolate crepes, and filled them with a toasted coconut Greek yogurt and strawberry filling. Then of course I topped them with more chocolate and whipped cream. They are just like gourmet strawberries covered in chocolate and coconut – breakfast style! …Ok, so maybe you should save them for dessert. But they make a perfect Anniversary or Valentine dish, whatever time of day you make them.

Ingredients:

Crepes:
1 cup flour
1 TBS sugar
1/4 tsp salt
1 1/2 cups milk, room temperature
4 eggs
3 TBS Ghirardelli sweetened cocoa powder 
3 TBS butter, melted

Filling:
2 cups Toasted Coconut Greek yogurt
1 cup strawberries
1/2 cup Sunny D orange juice
1/4 cup water
2 TBS corn starch

Toppings:
Chocolate syrup
Whipped cream

Directions:

Combine all of the crepe ingredients in a bowl and mix with beaters or a wire whisk until smooth. It helps to mix the powdered ingredients together and then melted butter into the flour mixture before adding the other wet ingredients. This prevents the coco or the butter from clumping up. Allow the batter to sit for about 10 minutes.
Heat a frying pan over medium heat. Coat the pan with a little butter. Put 1/3 a cup of the batter in the pan and tilt the pan in a circular motion to spread the batter on the bottom. Allow the crepe to cook until the bottom is golden brown. Flip and cook until the other side has browned. Repeat this process for each crepe.

Mix the strawberries, orange juice, water and cornstarch in a sauce pan. Heat over medium-high heat and stir occasionally until the sauce comes to a boil. Remove from the heat and let it cool lightly. Swirl the strawberry sauce into the coconut Greek yogurt.

Pipe the filling into each chocolate crepe and roll loosely. Drizzle with chocolate syrup and top with whipped cream. 


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