Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chocolate-almond crepes with strawberry filling. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tender crepes with a touch of chocolate, wrapped around fresh strawberry-orange filling. Pour ¼ cup batter into pan; tilt pan in all directions so that the. Cook until the edges are starting to slightly crisp. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
Chocolate-Almond Crepes with Strawberry Filling is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Chocolate-Almond Crepes with Strawberry Filling is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have chocolate-almond crepes with strawberry filling using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate-Almond Crepes with Strawberry Filling:
- Prepare 1 cup all-purpose flour
- Make ready 1 cup Blue Diamond Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
- Get 1 teaspoon granulated sugar (omit if using regular Chocolate almond milk)
- Get Pinch salt
- Make ready 1 large egg, lightly beaten
- Take 2 cups quartered strawberries
- Prepare 1/2 teaspoon sugar
- Get 1 teaspoon orange juice
- Make ready Cooking spray
- Get powdered sugar, optional
Topped with Peach Compote, our flavorsome Almond French Toast is the ultimate Sunday morning breakfast. Crepes Dessert Almonds French Chocolate Gelatin Nuts Medium. The filling is what makes them. For the ones featured today I thickened the juice from a jar of sour cherries and added fresh cut strawberries.
Steps to make Chocolate-Almond Crepes with Strawberry Filling:
- Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.
- Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour a 1/4 cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.
- Repeat with remaining 4. To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.
- Stack crepes between layers of paper towels to prevent sticking.
- To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.
The filling is what makes them. For the ones featured today I thickened the juice from a jar of sour cherries and added fresh cut strawberries. Fill the crepe with whipped cream, fresh strawberries (or other fresh fruit), add some chocolate curls and there you are. Make these in advance - make the batter the night before and have it ready when you want to make them or better yet cook the crepes have wax paper between them. Repeat with the remaining batter and butter.
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