EspañolNeapolitan crepes, packed with chocolate, vanilla, and strawberry deliciousness, always remind me of my childhood. Learn how easy it is to make this cool treat with my step by step recipe.
This is a sponsored post written by me on behalf of EasyHomeMeals.com, a food and lifestyle blog sponsored by the National Frozen and Refrigerated Foods Association (NFRA). All opinions are 100% mine.
You should know, first, that I love strawberries. I never get tired of them. I've mentioned before how I ate them every day I could when I was a child. I grew up near a region famous for them, and today I live near another. Come to think of it, I must be just naturally drawn to strawberries.
Vanilla is another favorite ingredient of mine. With its undeniably smooth richness, it amazes me how it can take the edge off just about anything. I call it amplified coziness. When you add real vanilla to ice cream, it's like a creaminess multiplier.
Which brings us to chocolate, that magical Mexican gold the world searched for and found in my childhood backyard.
Together, chocolate, strawberry, and vanilla amount to the ultimate, winning, culinary trifecta for me in these Neapolitan crepes.
Making Crepes from Scratch
These crepes whip up quickly and easily. It takes just a few minutes to gather the easy to find ingredients, and about 3 minutes to mix them together.
Now it's important to let the batter rest for at least an hour, some insist on letting it rest in the refrigerator overnight. This allows all the ingredients to combine and relax, you'll notice how the bubbles actually disappear.
Of course, the cool dairy aisle is known for quality and freshness – from milk to eggs, cheese, yogurt, juices, and beyond. That's where I pick up my butter, of course.
True story: When I first moved to California, my husband suggested I try Land O Lakes unsalted butter. He's a big fan and attributes the discovery to the influence of a former boss, who was a foodie before foodies were a thing and the chairman of a premium wine group.
Why Land O Lakes I asked? Because of its freshness, he told me. He told me that back in the day, they were one of the first to place a freshness date on the side of the unsalted butter box, common now, but not so much then. They also invented a special wrapper for the sticks to keep other smells out.
Serving the Crepes
Combining the strawberries, cream, real vanilla ice cream, as well as mixing chocolate into the batter marries all these amazing flavors into one heavenly package.
I used Graeter's Madagascar Vanilla Bean Ice Cream because we love it. I love that you can see the bits of real vanilla bean in it. Amazing! It's like homemade, but without the wait or the messy kitchen clean-up.
For this recipe, I used my electric mixer to whipped up my own cream, because I had some heavy cream saved in the fridge and ready to go in my refrigerator from a previous recipe.
If you need a refresher on how to do that check out my whipped cream recipe. Otherwise, if you want to save yourself the time, trouble, and the kitchen mess, Land O Lakes also makes a fantastic whipped cream that you can find in the dairy aisle, too.
If you want a twist, you can make some vanilla crepes and combine them with the chocolate ones for some variation in color. You can find the vanilla crepe recipe here.
Foodie Factoid: Did you know that Thomas Wolsey, during the court of King Henry VIII, is credited for being the first to pair strawberries and cream?
If you make your own Neapolitan Crepes, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have the chance to share it as well.
Neapolitan Crepes
Makes 16 (7 inch) crepes
Prep time: 5 – Start to finish: 1 hr 45 min – Inactive time: 1 hour
Ingredients
For the chocolate crepes
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons unsweetened cocoa powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter + a little more for greasing the skillet
For the filling
- 1 lb fresh strawberries
- 2 cups whipped cream
For Serving
- 2 pints Graeter's Madagascar Vanilla Bean Ice Cream
- Powdered sugar for dusting
- Mint for garnish (optional)
Utensils
- Blender
- Measuring cups
- Measuring spoons
- 1 non-stick skillet that measures 7 inches in diameter across the inside bottom
- Silicone spatula
- Knife
- Cutting board
- Sieve
Process
Place flour, sugar, salt and cocoa powder in a blender.
Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth.
Cover and place in the fridge for at least 1 hour (or you can leave it there overnight, too). Meanwhile, wash and slice the strawberries and make the whipped cream.
Cooking tip: You can keep crepe batter up to 24 hours in fridge
Take the batter out of the fridge, stir well. Set aside. As you can see the bubbles have disappeared.
Heat up and grease the non-stick skillet with a little bit of butter.
Pour in 3 tablespoons crepe mixture and tilt the pan gently to cover the entire surface.
Cooking tip: Pour the 3 tablespoons of batter into a 1/4 cup measuring cup before pouring, it's easier and faster.
When the edges are cooked enough, they will start to slightly separate from the pan (approx 1 minute). You can use the silicone spatula to separate them a little bit.
Flip it over and cook for 20-30 seconds more.
Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.
While the crepe is cooking, pour the next three tablespoons of batter into the cup. This way it will be ready to pour and you will save time.
When done, remove from pan and place on a flat plate. Repeat until all the batter is used.
Serve immediately, or let them cool down then store in a plastic bag in the fridge until it's time to serve them.
Food storage tip: You can freeze crepes for up to two months.
To serve, place one crepe on a plate, make sure to use the pale side up. Imagine the crepe with two intersecting perpendicular lines creating four triangle shapes.
Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling.
Then fold again to create the triangles, repeat.
For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter's ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner's sugar.
Enjoy!
More Cool Treats
Summer is here, I invite you to check out both your freezer and fridge and create fun and delicious cool treats for your family.
Be sure to come back and share your creations with us. And don’t forget to tag them with the #mamalatinatips hashtag so we all can see and share your amazing creations, too.
For even more culinary inspiration and recipes, be sure to check out the delicious ideas at EasyHomeMeals.com and follow the #EasyHomeMeals hashtag on social media.
Print the Recipe
Neapolitan Crepes
Ingredients
For the chocolate crepes
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 teaspoons unsweetened cocoa powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter + a little more for greasing the skillet
For the filling
- 1 lb fresh strawberries
- 2 cups whipped cream
For Serving
- 2 pints Graeter's Madagascar Vanilla Bean Ice Cream
- Powdered sugar for dusting
- Mint for garnish optional
Utensilios
- * Measuring cups
- * Measuring spoons
- 1 non-stick skillet that measures
- 7 inches in diameter across the inside bottom
- Silicone spatula
- KnifeCutting board
- Sieve
Instructions
- Place flour, sugar, salt and cocoa powder in a blender.
- Pour in milk, egg, vanilla and melted butter and mix all ingredients until smooth.
- Cover and place in the fridge for at least 1 hour (or you can leave it there overnight, too). Meanwhile, wash and slice the strawberries and make the whipped cream.
- Take the batter out of the fridge, stir well. Set aside. As you can see the bubbles have disappeared.
- Heat up and grease the non-stick skillet with a little bit of butter.
- Pour in 3 tablespoons crepe mixture and tilt the pan gently to cover the entire surface.
- When the edges are cooked enough, they will start to slightly separate from the pan (approx 1 minute). You can use the silicone spatula to separate them a little bit.
- Flip it over and cook for 20-30 seconds more.
- Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.
- While the crepe is cooking, pour the next three tablespoons of batter into a cup. This way it will be ready to pour and you will save time.
- When done, remove from pan and place on a flat plate. Repeat until all the batter is used.
- Serve immediately, or let them cool down then store in a plastic bag in the fridge until it's time to serve them.
- To serve, place one crepe on a plate, make sure to use the pale side up. Imagine the crepe with two intersecting perpendicular lines creating four triangle shapes.
- Spread one heaping teaspoon of whipped cream on one of the triangular areas, cover with sliced strawberries, then fold the crepe in half on top of the filling.
- Then fold again to create the triangles, repeat.
- For serving, place the desired number of crepes, I like three, on a plate, add a scoop of creamy, delicious Graeter's ice cream, garnish with more strawberries and mint if you like, and use a sieve to dust with a generous amount of confectioner's sugar.
Nutrition
Notes
- Cooking tip: You can keep crepe batter up to 24 hours in fridge
- Cooking tip: Pour the 3 tablespoons of batter into a 1/4 cup measuring cup before pouring, it's easier and faster.
- Note: No matter what I do, my first crepe is always a bust. It never comes out right. It's hard to turn and it breaks into soft pieces. However, somehow this crepe seems to season the pan because the second one works just right.
- Food storage tip: You can freeze crepes for up to two months.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
National Frozen and Refrigerated Foods Association (NFRA)
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