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STRAWBERRY CREPES WITH PASTRY CREAM AND FRESH STRAWBERRIES

Strawberry crepes with homemade pastry cream and fresh strawberries, topped with a strawberry sauce and whipped cream.
Course Breakfast/Brunch
Cuisine American
Keyword Strawberry Crepes, Crepes, Pastry Cream,
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 persons
Calories 270kcal
Author pamelashank2015

Ingredients

  • PASTRY CREAM:
  • 2 cups whole milk
  • 1/2 cup sugar divided
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla
  • pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 Tablespoon unsalted butter cut in small pieces
  • In a medium size saucepan stir together the milk, 1/4 cup of sugar, vanilla and salt. Cook over a medium heat until mixture comes to a simmer. Remove from heat.
  • In a medium size bowl whisk together the egg yolks, 1/4 cup sugar, and cornstarch. Whisking constantly, drizzle in about 1/4 cup of the milk mixture. Slowly continue to drizzle in remaining amount and whisk together until well combined. Pour this mixture back into saucepan and cook over a medium heat, whisking constantly, until it starts to thicken, about 2 minutes. Add the butter and beat on medium speed with electric mixture until butter melts and mixture cools, about 5 minutes.
  • Transfer to a medium size glass bowl and cover tightly with plastic wrap. Refrigerate about 1-2 hours. Stir well when ready to serve.
  • Makes about 2 cups.
  • STRAWBERRY SAUCE:
  • 1/2 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/2 cup water
  • 10 oz frozen strawberries
  • 1 cup fresh strawberries cleaned and halved
  • Whisk together the sugar and cornstarch in a medium size saucepan. Whisk in the water. Add the frozen berries and bring to a boil. Reduce heat and simmer about 7-10 minutes stirring frequently, until it starts to thicken. I also smash the berries while cooking. Remove from heat. Drain sauce through sieve to remove berries that did not incorporate. Place into container and stir in the fresh berries. Warm prior to serving. Makes about 2 cups.
  • CREPES:
  • 1 cup whole milk
  • 1 Tablespoon butter
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1/2 Tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup all purpose flour
  • Place milk and butter together in a glass measuring cup and warm in microwave until butter melts.
  • Add milk egg, vanilla, sugar and salt to a blender and blend until smooth. Add the flour and blend ingredients until smooth.
  • Spray an 8 or 9 inch skillet with non stick cooking spray. Heat skillet over a medium heat. Use 1/4 cup amount of the batter for each crepe. I drizzle the batter in a circle starting at the center, to form a thin circle. You may also pour the batter in center of skillet and rotate it to make a thin, round crepe.
  • Cook for about 1 minute until top starts to look dry, flip it carefully, and cook another 30 seconds on the other side. Remove from the skillet onto a parchment lined pan, in a single layer. Makes 8 crepes
  • TOPPINGS:
  • 2 cups fresh strawberries
  • Whipped topping

Instructions

  • TO ASSEMBLE THE CREPE:
  • Place a crepe on a microwave safe plate. (Best side down) Warm in microwave for 15 seconds. Spoon about 2 tablespoons of the pastry cream down the center. Make sure it goes from end to end. Slice 1 strawberry in thin slices and lay on filling. Fold each half over the filling. Roll crepe and put seam on the bottom. Top with desired amount of strawberry sauce. Add fresh strawberries and top with whipped topping.

Notes

NUTRITIONAL DISCLAIMER..Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.