Strawberries Savannah with Chocolate Crepes
Indulge in the decadent elegance of Strawberries Savannah with Chocolate Crepes, a stunning dessert that brings together rich chocolate crepes and a luscious strawberry-orange sauce for a truly indulgent treat. Perfect for any special occasion, these delicate crepes are infused with cocoa powder for a deep, velvety flavor, while their topping features succulent strawberries simmered in a buttery brown sugar glaze with a touch of orange liqueur and vanilla. Served warm and beautifully paired with a dollop of freshly whipped cream, a dusting of powdered sugar, and vibrant mint leaves, this recipe combines sophisticated flavors and eye-catching presentation. Ready in under 40 minutes, this dessert delivers gourmet flair with ease and is guaranteed to impress your guests.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Cocoa powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Whole milk
- 2 units Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 cups Fresh strawberries (hulled and quartered)
- 2 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 2 tablespoons Orange liqueur (e.g., Grand Marnier)
- 0.5 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 2 tablespoons Powdered sugar (for garnish)
- 4 leaves Fresh mint leaves (optional)
Instructions
In a medium mixing bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
Gradually add the milk, whisking constantly to avoid lumps, then whisk in the eggs and melted butter until the batter is smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of crepe batter into the pan, swirling quickly to coat the bottom evenly with a thin layer of batter.
Cook for about 1-2 minutes, or until the edges slightly lift from the pan, then flip and cook for an additional 1 minute. Transfer to a plate, stacking them with a sheet of parchment paper between each crepe. Repeat with the remaining batter.
In a medium saucepan, melt the butter over medium heat for the strawberry topping. Stir in the brown sugar until dissolved.
Add the strawberries and cook for 3-4 minutes, stirring gently, until they release their juices but hold their shape.
Pour in the orange liqueur and vanilla extract, stirring to combine. Cook for another 1-2 minutes. Remove from heat.
Whip the heavy cream in a separate bowl until soft peaks form.
To serve, fold each chocolate crepe into quarters and place two folded crepes on each plate. Spoon the warm strawberry sauce over the crepes.
Top with a dollop of whipped cream, a dusting of powdered sugar, and a sprig of mint, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 35.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
