Strawberry and chocolate crepe dessert

Name: Strawberry and chocolate crepe dessert
Ingredients: 250 g flour; 2 eggs; 1/8 teaspoon salt; 1 tablespoon vanilla essence; 15 ml oil; 500 ml milk; 200 g white chocolate; 500 g mascarpone; 100 ml whipping cream; 300 g strawberries

Dessert - Strawberry and chocolate crepe dessert by Marioara O. - Recipia

The strawberry and chocolate crepe dessert is made with thin crepes, flipped when bubbles appear on the surface. White chocolate and mascarpone cream fills them with slices of strawberry, while the whipped cream on top leaves a soft layer; the filling is dense and holds between the crepes when you cut a serving, with pieces of fruit visible. I prefer thinly sliced strawberries, not chopped, in the filling. Prep: 25 minutes. Cook: 21 minutes. Total time: 46 minutes. Servings: 4. Approximately 1300 kcal and 23 g protein per serving.

Ingredients

For the batter

250 g flour
2 eggs
1/8 teaspoon salt
1 tablespoon vanilla essence
15 ml oil
500 ml milk

For the cream and decoration

200 g white chocolate
500 g mascarpone
100 ml whipping cream
300 g strawberries

Preparation

1. Put the flour in a large bowl. Add the eggs, salt, vanilla essence, 1 teaspoon of oil and about 100 ml of milk, then beat. 2. Gradually pour in the remaining milk, beating until the batter is smooth and runs easily off the whisk. 3. Heat the pan over medium heat. Wipe its surface with a paper towel soaked in the remaining 2 teaspoons of oil. 4. Pour a ladleful of batter into the center of the pan and tilt it to spread the batter. Cook the crepe for about 1 minute, until bubbles appear on the surface, then flip it and cook for 1 more minute. Repeat with the rest of the batter, making about 8 crepes. 5. Break the white chocolate into pieces and melt it in a double boiler for about 5 minutes, until smooth. Let it cool slightly. 6. Beat the cold whipping cream until it holds its shape, then set aside 2 tablespoons for decorating. Beat the mascarpone at room temperature for 1 minute, add the remaining whipped cream and melted chocolate, then beat until you have a smooth cream. 7. Slice the strawberries. Fill the crepes with cream and strawberries, then decorate them with the reserved whipped cream.

Notes

Choose firm strawberries; if you wash them beforehand, dry them well, otherwise they will release juice between the crepes. When shopping, look for white chocolate made with cocoa butter; confectionery coating sets differently in the cream. You can use 300 g of raspberries instead, but fold them in carefully because they crush easily. The crepes and cream keep separately, covered, in the fridge for up to 3 days; once filled, the crepes soften faster. This dessert contains gluten, eggs and dairy; I serve it cold, with black tea.