I’m all about heart-shaped everything when it comes to February. Do any of you remember last year when I made this heart-shaped french toast? Give me all the heart-shaped foods all month long!
Yesterday, I made some heart-shaped strawberries to go on top of these strawberry and whipped cream crepes. The crepe recipe is my Nonna’s and it’s so special to me. They are the perfect crepes. They’re light, not-too-sweet, super silky and easy to make. It takes some practice, but the beauty about crepe batter is that you get to practice over and over again. What I love most about these crepes is the smell. Every time that batter hits the frying pan, the aroma immediately reminds me of my Nonna and spending time around her stove cooking up a warm batch of crepes.
Nonna normally stuffs and rolls them with cottage cheese (my fav!!) and tops them with powdered sugar and maple syrup. IT IS TO DIE FOR! This time, I decided to go a different route and topped them with strawberry jam, homemade vanilla bean whipped cream, fresh strawberries and chocolate chips. Nothing screams “I love you” more than a plate full of sweet crepes and chocolate chips – am I right?
But seriously, these crepes are PERFECT for Valentine’s Day. Heck, you can have these beauties for breakfast, lunch or dinner!
So, this Valentine’s Day treat yourself and your valentine(s) to these delicious crepes! It’s such a sweet gesture. If you end up making them, don’t forget to tag #marinamakeseats.
Strawberry & Vanilla Bean Whipped Cream Crepes
Makes 12 medium-sized crepes
- 2 cups of frozen or fresh strawberries, stems removed
- 1/3 cup of granulated sugar
- 1/3 cup of water
- Zest and juice of half of a lemon
Homemade Whipped Cream
- 12 oz of whipping cream
- 1 tablespoon of sugar
- 1 tablespoons of vanilla bean paste or one vanilla bean, split lengthwise
- 6 eggs
- 1 1/2 cup of flour
- 3 tablespoons of sugar
- 3/4 cup of water
- 3/4 cup of milk
- 1 tablespoon of olive oil
- Powdered sugar
First, make the strawberry jam by combining the strawberries, sugar, water, lemon juice and zest in a medium saucepan over medium-high heat. Bring to boil and simmer for 7-10 minutes. Set aside to cool slightly.
While the compote is cooking, make the homemade whipped cream. Using a standing or hand mixer, beat the whipping cream, sugar and vanilla bean paste for 3-5 minutes, or until stiff peaks form. Set aside. If using a vanilla bean, split lengthwise and using a spoon scrape the insides to gather the tiny beans from inside the pod.
Finally, make the crepes. In a large bowl with a hand mixer, whisk the eggs and flour together until completely smooth. Add the sugar, water, milk, olive oil, and a pinch of salt and whisk until combined and smooth. Scrape down the sides and give everything a final whisk.
Set a large frying pan over medium heat, allowing it to heat up for 2-3 minutes. Using a 1/2 cup measuring cup (or very large ladle), scoop crepe batter into the cup and pour it into the frying pan, turning the frying pan by its handle to ensure the mixture spreads evenly and thinly across the pan. The crepe will slightly bubble and crisp up on the sides when it’s ready to be flipped (about 2-3 minutes or less). Lower the heat slightly and using a spatula gently lift up the sides and flip the crepe, cooking for another minute or two. Remove the crepe from the pan and set aside on a plate. Repeat this step with the rest of the batter.
To assemble the crepe, fold in half and spread a couple of tablespoons of jam across. Fold in half again and top with an additional tablespoon of jam and a table spoon of two of whipped cream. Top with fresh strawberries and sprinkle with chocolate chips. Finish it off with a dust of powdered sugar.