The Ultimate Weekend Indulgence: Roasted Strawberry & Custard Crepes

If there is one thing that can turn a slow, lazy morning into a gourmet experience, it’s a stack of warm, delicate crepes.  While crepes have a reputation for being “fancy,” they are actually incredibly easy to master at home.

Today, we are elevating the classic French crepe with three components: a velvet-smooth homemade custard, jammy oven-roasted strawberries, and a pillowy cloud of whipped cream.  Let’s get cooking!

Part 1: The Roasted Strawberries

Roasting strawberries concentrates their natural sweetness and creates a gorgeous, syrupy nectar that acts as the perfect sauce.

Ingredients:

• 1 lb. (454 grams) fresh strawberries, hulled and halved
• 2 tablespoons (30 ml) maple syrup or honey
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place prepared strawberries on baking sheet.  Drizzle with syrup and vanilla.
3. Toss gently to coat and roast for 15–20 minutes, or until the strawberries are soft and bubbling in their own dark red juices.  Set aside.

Part 2: The Easy Homemade Custard

You don’t need to be a pastry chef to make a rich, silky custard.

Ingredients:

• 4 large egg yolks
• ⅓ cup (67 grams) granulated sugar
• 3 tablespoons (24 grams) cornstarch
• 2 cups (474 ml) whole milk
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. In a medium heat-proof bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale, smooth, and slightly thickened.  Set this aside.

2. In a medium saucepan, heat the whole milk over medium heat.  Keep a close eye on it—you want it to come to a gentle simmer (you’ll see little bubbles forming around the edges), but don’t let it reach a rolling boil.

3. The “Temper” Trick:  This is the most important step!  To keep your eggs from turning into scrambled eggs, you need to temper them.  Slowly pour about half of the hot milk into the egg mixture while whisking constantly.  Once incorporated, pour the egg mixture back into the saucepan with the remaining milk.

4. Return the saucepan to low heat, whisking continuously.  Continue to cook for about 2–4 minutes. You’ll notice the custard begin to thicken significantly. Once it reaches a pudding-like consistency, remove it from the heat immediately.

5. Stir in the pure vanilla extract.  If you notice any small lumps, you can quickly pass the custard through a fine-mesh sieve to ensure it is perfectly silky.

6. Transfer the custard to a clean bowl.  If you aren’t serving it right away, place a piece of plastic wrap directly onto the surface of the custard (this prevents a “skin” from forming).  Chill in the refrigerator for at least two hours.

Part 3: The Perfect Crepes

The secret to great crepes is letting the batter rest!

Ingredients:

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (13 grams) granulated sugar
• 2 large eggs
• 1 cup (237 ml) whole milk
• ¼ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons (28 grams) butter, melted

Instructions:

1. Combine the flour, sugar, salt, eggs, milk, vanilla, and melted butter in a blender.  Pulse for 15–20 seconds.  If you aren’t using a blender, whisk the dry ingredients first, create a well in the center, add the wet ingredients, and whisk until the batter is smooth and free of lumps.

2. Let the batter rest in the fridge for at least 30 minutes.  This allows the flour to fully hydrate, which results in a tender, less “bready” crepe.

3. Place a non-stick skillet over medium heat and lightly butter the surface.  You want it hot enough that a drop of water sizzles, but not so hot that the crepe burns before you can spread the batter.

4. Pour about ¼ cup of batter into the center of the pan.  Immediately pick up the pan and tilt it in a circular motion so the batter coats the entire bottom in a thin, even layer.

5. Cook for about 1–2 minutes until the edges start to lift and turn golden brown.  Gently slide a spatula underneath and flip. Cook for another 30 seconds on the other side.

Putting it all together:

1. Lay a warm crepe flat on a plate.
2. Spoon a generous dollop of the custard into the center.  Top with a spoonful of the roasted strawberries, ensuring you drizzle plenty of that syrupy strawberry nectar over the top.
3. Fold the crepe into quarters or roll it up.
4. Add a massive dollop of whipped cream (homemade is best, but a high-quality store-bought version works perfectly).  Drizzle with more of the syrup.

Pro-Tip: If you’re feeling extra indulgent, sprinkle a little toasted sliced almonds or powdered sugar over the top to finish.

Grab a fork, pour a cup of coffee, and enjoy your cafe-style breakfast from the comfort of your kitchen.  You’ve earned it!

If you make this yummy breakfast (or brunch) treat, tag me. I would love to hear from you and see your photos!!