Crepe Rolls with Cream, Strawberries & Chocolate
Delicate crepes filled with luscious vanilla cream, fresh strawberries and bananas, drizzled with milk and white chocolate, and sprinkled with pistachios — a showstopping dessert that’s as elegant as it is delicious.
Servings 4
Ingredients
For the Crepes
- 2 cups milk
- 2 large eggs
- 1 tbsp granulated sugar
- 1 tbsp vegetable oil
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 150 –200 g 1–1⅔ cups all-purpose flour
For the Cream Filling
- 2½ cups milk
- 3 tbsp all-purpose flour
- 3 tbsp cornstarch
- 100 ml 1 tea glass granulated sugar
- 2 large egg yolks
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 1 tbsp butter
- 200 ml heavy cream
For Garnish
- Fresh strawberries
- Banana slices
- Ground pistachios
- Melted milk chocolate
- Melted white chocolate
Instructions
Make the Cream Filling
- In a medium saucepan, whisk together the milk, flour, cornstarch, sugar, and egg yolks until smooth.
- Place over medium heat and cook, stirring constantly, until the mixture thickens.
- Remove from heat, stir in butter and vanilla until fully incorporated.
- Cover the surface directly with plastic wrap and let cool completely.
- Once cooled, whip the cream mixture, gradually adding the heavy cream until light and fluffy. Transfer to a piping bag.
Prepare the Crepes
- In a mixing bowl, whisk together the milk, eggs, sugar, oil, vanilla, and flour until smooth. For extra smoothness, strain the batter.
- Heat a non-stick pan over medium heat. Pour in a thin layer of batter, swirling to coat evenly. Cook until the underside is lightly golden, then flip and cook the other side. Repeat with remaining batter.
Assemble the Rolls
- Pipe cream filling along the center of each crepe.
- Add slices of strawberry and banana.
- Roll or fold the crepes neatly.
- Drizzle with melted milk and white chocolate. Sprinkle with pistachios and garnish with fresh strawberries.