Easy crepes filled with fresh strawberries, chocolate, and marshmallows, all rolled up and baked in a pan like enchiladas! Topped with vanilla custard sauce and toasted marshmallows, it’s the perfect make ahead breakfast or dessert!
I remember when we were growing up, we’d be so excited when mom was making pancakes or waffles for supper. It was like getting away with eating dessert without having to suffer through the rest! I understand now that my mom must have been pretty excited when it was pancakes/waffles-for-dinner night, too, as I now understand how quick they can be to whip up when you have nothing else kicking around in the fridge.
I had been dreaming about doing a dessert enchilada using crepes for a long time when I came up with these. This is another old recipe that I have redone and reworked to be simpler in method and in ingredients and I am so happy I did!
It had kind of been bugging me that when I made these crepes and posted the recipe about 14 months ago, that they weren’t actually “enchiladas” in any form.
“Why did I use the word enchilada? That is so lame, they are nothing even close to an enchilada! You can’t just go throwing the word enchilada around like it doesn’t mean anything.”
And so when I was getting ready to rework this recipe, I figured I should probably roll them up and bake them in true enchilada fashion. I am so glad I did!
When you roll up the crepes with the filling and place them in the pan, it makes them an easy make ahead breakfast that you can leave in the refrigerator overnight! Since everything is already cooked and just needs to be heated and crisp up a bit, they bake so quickly in the morning.
I topped my strawberry s’more filled crepes with a warm vanilla custard sauce like my mom used to make. This was always the best part of eating waffles at my parents’ house. When I was in University, I remember making instant pudding and heating it in the microwave to attempt to make this sauce for pancakes.
I like to think I’ve come a long way since then!
I’ve included a few photos of some of the steps below, just so you can see what they look like at different stages. You’ll notice that I rolled them up and put them in a large pan in true family-style enchilada fashion. But then I burnt that pan (and if you’ve ever cooked with a 3 year old and a 6 month old underfoot, you’ll understand how), and had a few crepes leftover to remake them with.
You can make them as the recipe says, and roll them up with the filling inside and bake them in a large pan. Or, you can make them as they appear here: lay a crepe down in the pan and sprinkle your filling overtop. When everything starts to melt, simply fold it up like the most delicious omelet you’ve ever laid eyes on.
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Strawberry S’more Enchiladas with Warm Vanilla Sauce
- 2 large eggs
- 3/4 cup milk I use 1%
- 1/2 cup flour I use whole wheat
- 1 tsp sugar
Vanilla Custard Sauce:
- 1 cup milk 1%
- 2 tbsp flour I use all-purpose
- 2 tbsp sugar
- 1 tsp vanilla
For the enchiladas:
- 1 1/2-2 cups diced strawberries
- 1 1/2 cups mini marshmallows
- 3/4 cup chocolate chips
- Make the crepes: In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
- Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
- Repeat until all batter is used.
- Make the custard sauce: In a small pot, combine milk, flour, sugar, and vanilla with a whisk until combined. Cook over medium heat, whisking frequently, until thickened. Set aside.
- Make the enchiladas: In the center of each crepe, place a small amount of strawberries, chocolate, and marshmallows and roll up. Place in a lightly greased 9×13″ pan as pictured. Repeat until all filling and crepes are used. (*At this point, you can cover with plastic wrap and refrigerate up to 24 hours before baking)
- Preheat oven to 400 degrees F.
- Bake enchiladas, uncovered, for 10 minutes or until hot and starting to brown at the edges. Preheat the broiler. Drizzle with custard sauce and top with a handful of marshmallows and broil for 1-2 minutes (keep an eye on them!) just until marshmallows turn golden brown. Sprinkle with more fresh strawberries if desired.
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