u003cstrongu003eCan I use frozen strawberries?u003c/strongu003e

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture, which can make the crepes soggy.

u003cstrongu003eCan I make the crepes gluten-free?u003c/strongu003e

Absolutely! Substitute the all-purpose flour with a gluten-free blend. Just make sure the blend is suitable for baking.

u003cstrongu003eWhy did my butter solidify in the batter?u003c/strongu003e

This happens if the milk is too cold. To avoid this, use room-temperature ingredients or gently warm the milk before making the crepe batter.

u003cstrongu003eCan I make the crepes ahead of time?u003c/strongu003e

Yes! You can prepare the crepes in advance. Stack them with parchment paper in between and store them in the fridge for up to 2 days.

u003cstrongu003eWhat if my whipped cream is too runny?u003c/strongu003e

Ensure your heavy cream is cold (35% fat) and whip it just until stiff peaks form. Over-whipping can cause the cream to separate.

Strawberries and Cream Crepe Rolls: Easy, elegant and irresistible

Description

Indulge in the Perfect Sweet Treat: Easy, Elegant, and Irresistible Strawberry Crepe Rolls

Ingredients

Scale

Crepes:

2 eggs
250 grams milk
100 grams all purpose flour
40 grams granulated sugar
25 grams melted butter

Filling:

150 grams cold heavy whipping cream (35% fat)
30 grams sugar
5 fresh strawberries

Garnish:

1 tablespoon sweet condensed milk
strawberry

cooking:

1 tablespoon butter

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Instructions

step one, Making the Crepe Batter

Start by cracking 2 eggs into a bowl and adding 250g milk. Whisk until the eggs are fully integrated into the milk. Next, add 100g all-purpose flour and 40g sugar, and whisk again until the batter is smooth. Finally, pour in 25g melted butter and whisk one more time. For an extra-smooth batter, pass it through a sieve to remove any lumps.

step two, Cooking the Crepes

Heat a non-stick pan over medium heat and lightly butter it to prevent sticking. Pour a ladle of batter into the pan, swirling it around to coat the surface evenly. Cook the crepe for about 2 minutes, or until the edges start to lift and the bottom is golden. Flip it carefully and cook for another 2 minutes. Repeat this process until all the batter is used—you should end up with about 10 crepes.

step three, Preparing the Filling

While the crepes cool, prepare the filling. In a bowl, combine 150g cold heavy cream and 30g sugar. Using an electric mixer, whip the cream for about 2-3 minutes, or until stiff peaks form. Be careful not to over-whip, as this can cause the cream to separate. Wash, dry, and slice 5 strawberries into bite size pieces.

step four, Assembling the Crepe Rolls

Lay a crepe flat on a clean surface and spread a generous layer of whipped cream in the center. Add a few strawberry slices on top of the cream. Fold the sides of the crepe inward, then roll it up tightly, making sure the filling stays inside. Repeat this process with the remaining crepes.

step five, Garnishing and Serving

Once all the crepe rolls are assembled, drizzle them with condensed milk and top with a fresh strawberry for decoration. Serve immediately and enjoy!

Notes

— Sieve the batter: For ultra-smooth, lump-free crepes, always pass the batter through a sieve before cooking.

— Use cold heavy cream (35% fat): This ensures the cream whips up thick and holds its shape. Lower-fat cream won’t work as well and may turn out runny.

— Room temperature ingredients: If your milk is too cold, the melted butter in the batter might solidify. To avoid this, let your ingredients come to room temperature before mixing.

— Non-stick pan: A good non-stick pan is key to easy flipping and removing the crepes without tearing them.

— Let crepes cool: Before adding the filling, let the crepes cool completely. This prevents the whipped cream from melting and keeps the rolls neat.