Strawberry Caramel Buttercream Crêpes

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 859kcal

Ingredients

Caramel Buttercream

  • 1/4 cup Unsalted butter room temperature
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 2 TBSP Caramel sauce
  • 1/8 tsp Kosher salt

Crêpes

  • 1 TBSP Butter melted
  • 1/2 cup All-purpose flour
  • 1 Egg
  • 1/4 cup Milk
  • 1/4 cup Water
  • 1 pinch Salt
  • 1 cup Strawberries sliced
  • Nonstick spray

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Make the buttercream: In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a little at a time, scraping down the bowl and paddle after each interval. Add the vanilla. With the mixer still on low, add the caramel and salt, increase the speed to medium, and mix until fully combined. Add more caramel to taste if needed. Set aside.
  • Make crêpe batter: Melt the butter in a pan or microwave per the instructions above. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the fruit.
  • Slice the strawberries per the instructions above.
  • Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crêpes.
  • To finish the crêpes: Spread buttercream inside the crêpe shell, then add in the strawberries, fold or roll up. Save some strawberries for garnish.
  • Serve: Enjoy crêpes with milk.

Nutrition

Calories: 859kcal | Carbohydrates: 113g | Protein: 15g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 414mg | Potassium: 586mg | Fiber: 2g | Sugar: 86g | Vitamin A: 1446IU | Vitamin C: 42mg | Calcium: 365mg | Iron: 2mg

Strawberry Caramel Buttercream Crêpes

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 859 kcal

Ingredients
 
 

Caramel Buttercream

  • 1/4 cup Unsalted butter room temperature
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 2 TBSP Caramel sauce
  • 1/8 tsp Kosher salt

Crêpes

  • 1 TBSP Butter melted
  • 1/2 cup All-purpose flour
  • 1 Egg
  • 1/4 cup Milk
  • 1/4 cup Water
  • 1 pinch Salt
  • 1 cup Strawberries sliced
  • Nonstick spray

Milk

  • 16 oz Milk cold

Instructions
 

  • Make the buttercream: In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s fluffy and light (almost white in color), 5-6 minutes, scraping down the bowl and paddle a few times in between. Turn the mixer to low and add the powdered sugar a little at a time, scraping down the bowl and paddle after each interval. Add the vanilla. With the mixer still on low, add the caramel and salt, increase the speed to medium, and mix until fully combined. Add more caramel to taste if needed. Set aside.
  • Make crêpe batter: Melt the butter in a pan or microwave per the instructions above. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a griddle or frying pan over medium-high heat. While the pan is heating, prep the fruit.
  • Slice the strawberries per the instructions above.
  • Cook the crêpes: Lightly grease the griddle or frying pan with nonstick spray. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Repeat for remaining crêpes.
  • To finish the crêpes: Spread buttercream inside the crêpe shell, then add in the strawberries, fold or roll up. Save some strawberries for garnish.
  • Serve: Enjoy crêpes with milk.

Nutrition

Calories: 859kcalCarbohydrates: 113gProtein: 15gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 189mgSodium: 414mgPotassium: 586mgFiber: 2gSugar: 86gVitamin A: 1446IUVitamin C: 42mgCalcium: 365mgIron: 2mg
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