Gorgeous golden brown crepes, studded with rainbow sprinkles and stuffed with chocolate fudge, whipped cream and fresh juicy strawberries! These are the ultimate breakfast, dessert or special treat... and they are easier than you think ;)
You can make them in advance too, so just freeze and reheat when you're ready to serve, for fresh homemade crepes any time.
It only has a few ingredients, water, eggs and butter... and my secret ingredient, pancake mix. I always refrigerate the batter for about an hour before I cook them, to let the mixture rest for the most delicate tender crepes.
Pour 3-4 tablespoons of batter into the center of a non-stick pan and tilt it around to coat the entire bottom of pan evenly. I find an 8-inch pan is a lot easier than the heavy duty larger pans.
Add some sprinkles to the crepe batter while it is still wet, and cook it for about 1-2 minutes, until the bottom is lightly browned, then loosen the edges with a spatula, flip, and cook the other side for about 30 seconds.
How easy was that?! Know that, the first few might not come out perfect, but give it a few tries and you will get the hang of it.
Add your favorite ice cream toppings and fresh fruit and roll it all up! I love chocolate fudge, whipped cream and strawberries, but you can also do combinations like caramel and banana, or mixed berries and whipped cream.
I like th finish it off with an extra drizzle of fudge and some more toppings. Then, I Dig in!
Sprinkle Dessert Crêpes Filled with Chocolate, Strawberries & Whipped Cream
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 12-16
Ingredients
- 1 ¼ cup water
- 2 large eggs
- 2 tablespoons butter, melted
- Rainbow sprinkles
- Oil or non-stick spray for pan
- Chocolate fudge ice cream topping, whipped cream and strawberries
DirectionsGently spoon pancake mix into a 1 cup measuring cup and level it off with the back of a knife. Whisk the mix in a medium bowl to remove any lumps.Whisk together the water, eggs and butter in a measuring cup and slowly pour over pancake mix, beat with a hand mixer for about a minute on medium speed until thin and smooth, or alternatively pulse ingredients together in a blender. Cover and refrigerate for about an hour, or up to 24 hours.Lightly grease an 8-10-inch non-stick pan over medium to medium-high heat. Stir crepe batter to combine all ingredients. Pour 3-4 tablespoons of batter into the center of pan and tilt it around to coat the entire bottom of pan evenly. Add some sprinkles on top of the crepe while it is still wet on the pan. Cook for about 1-2 minutes, until the bottom is lightly browned. Loosen the edges, flip, and cook the other side for about 15-30 seconds.
Add filling and serve warm, or store crepes in a Ziploc bag in the refrigerator for a few days or freeze for up to two months and reheat when ready to serve.
Filling Ideas
Fill with chocolate fudge and sliced strawberries, caramel sauce and sliced bananas or whipped cream and fresh berries
Fill with chocolate fudge and sliced strawberries, caramel sauce and sliced bananas or whipped cream and fresh berries
Enjoy!
Want more crepes?!
Get creative and let me know what you came up with @LindsayAnnBakes
Disclosure: This post is sponsored by Krusteaz, however, as always, all recipes and opinions are my own.
