Bake-Off® Contest 46, 2013
Houston, Texas

Strawberries and Chocolate Sugar Cookie Crepes

Turn sugar cookie dough into melt-in-your-mouth crepes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 8
 

Ingredients

1
cup milk
1
roll Pillsbury™ refrigerated sugar cookie dough
2
eggs
3
tablespoons butter, melted
1/4
cup Jif® Chocolate Flavored Hazelnut Spread
2
cups quartered fresh strawberries
2
cups whipped cream topping (from aerosol can)

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LOCATION

Steps

  • 1 Pour milk into microwavable measuring cup. Microwave 60 seconds or until warm. In medium bowl, break up cookie dough. Add milk. Beat 30 seconds with electric mixer on medium speed. Add eggs. Beat 30 seconds longer or until batter is smooth.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon of the melted butter. Lift and tilt pan in circular motion to coat bottom. Pour 1/3 cup of the crepe batter into pan. Quickly lift and tilt pan in circular motion to spread batter evenly over bottom. Cook 30 seconds to 1 minute. Slide large spatula under crepe and carefully turn over, smoothing crepe with tip of spatula if necessary. Cook 30 seconds to 1 minute longer. Remove from heat and gently slide crepe onto flat plate. Repeat with remaining butter and batter to make 8 crepes, adjusting temperature as needed. Stack crepes to keep warm.
  • 3 Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread 15 to 20 seconds until of drizzling consistency. Stir in remaining 1 teaspoon melted butter.
  • 4 To serve, fold crepes in quarters; arrange one crepe on each dessert plate. Top each serving with 1/4 cup strawberries. Drizzle with chocolate hazelnut spread mixture. Serve with whipped cream.
  • 1 Pour milk into microwavable measuring cup. Microwave 60 seconds or until warm. In medium bowl, break up cookie dough. Add milk. Beat 30 seconds with electric mixer on medium speed. Add eggs. Beat 30 seconds longer or until batter is smooth.
  • 2 Heat 10-inch nonstick skillet over medium-high heat. Add 1 teaspoon of the melted butter. Lift and tilt pan in circular motion to coat bottom. Pour 1/3 cup of the crepe batter into pan. Quickly lift and tilt pan in circular motion to spread batter evenly over bottom. Cook 30 seconds to 1 minute. Slide large spatula under crepe and carefully turn over, smoothing crepe with tip of spatula if necessary. Cook 30 seconds to 1 minute longer. Remove from heat and gently slide crepe onto flat plate. Repeat with remaining butter and batter to make 8 crepes, adjusting temperature as needed. Stack crepes to keep warm.
  • 3 Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread 15 to 20 seconds until of drizzling consistency. Stir in remaining 1 teaspoon melted butter.
  • 4 To serve, fold crepes in quarters; arrange one crepe on each dessert plate. Top each serving with 1/4 cup strawberries. Drizzle with chocolate hazelnut spread mixture. Serve with whipped cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
75mg
75%;
Sodium
280mg
280%;
Total Carbohydrate
43g
43%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
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