Strawberries and Cream Crêpes

Delicate, creamy and fresh crêpes. Impress your summer guests with this easy dessert whipped up in no time. 

I love these crêpes. They originate from Somalia, Yemen and Israel, and are called for malawah. They are different from the french crepe and the regular pan cake in consistency, just even more delicious if you ask me.

These crêpes can be made in no time, and are an easy treat for ending your summer dinner. The crêpes are cooked only on one side for a minute or two with no butter required.

I found the recipe of the crêpes on Xawaash a Ramadan some years ago, and it clearly became a favourite within the home as the iftar dessert. This recipe is my take on these crêpes or malawah, and I promise you, it's the perfect combination of flavours and textures.

I sent half a dozen of these to my sister's house in Ramadan, and the kids just loved them. "They were sooo delicious, please make them again!" the kids said to me. The delicate crêpe, filled with fresh cream and fresh strawberries, drizzled with some dark melted chocolate gives you a mouthful of summer.

You can find the recipe step by step in this video. Please visit my YouTube channel Noor Cakes for more videos.

Cream and Strawberry Crêpes

Recipe adapted from Xawaash Somali Food Blog

Makes about 12 

...........................................................  INGREDIENTS  ...........................................................

Crepe dough
140 g / 1.1 cups flour
3 dl / 300 ml / 1.3 cups milk
1 large egg

pinch of salt

Cream filling

3 dl / 300 ml / 1.3 cups full cream
2 tbsp icing sugar (confectioners sugar)
1 tsp vanilla sugar 
10 - 12 strawberries, diced

Topping

20 g chocolate, melted


Equipments

Frying pan approx. 30 x 20 cm / 12 x 8 inches
Ladle

...........................................................  PREPARATION  ...........................................................

Crepe 

1 Add flour, milk, egg and salt in a medium sized bowl and whisk together on high speed using a mixer for about 2 minutes until you have a lump free batter (alternatively, you can put all the ingredients into a blender and mix for 1 minutes)

Let rest for at least 30 minutes at room temperature

Meanwhile prepare the cream filling


Cream filling

1 Have cream and icing sugar, and vanilla sugar in a bowl and cream together until it form soft peaks 

2 Dice the strawberries, and have them in a small bowl

3 Divide the dough into two equal parts and roll them out to two lengths


Cooking the crepes

1 Heat a medium sized pan on medium heat (no butter)
2 Scoop out a little less than half a ladle onto the pan and immediately spread it out using the back side of the ladle in circular motions until the batter makes a round crepe and is covering the pan
3 Cook for on one side only for about 1 - 2 minutes or until it turns golden in colour on the back side
4 Remove from pan and stack them on top of each other on a plate


Assembling

1 Pipe or spoon out enough cream as a line on the centre of the crepe
2 Sprinkle a spoonful of diced strawberries
3 Fold one side of the crepe on the cream, and fold the other one on the folded crepe
4 Place the folded crepes on a dish, and drizzle with melted chocolate